The pineapple in this cake keeps it moist and adds to the flavour.
Ingredients
For the carrot cake
- 3 eggs
- 1½ cups sugar
- ¾ cup canola oil
- ¾ cup buttermilk or ¾ teaspoon lemon juice mixed into ¾ cup milk
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons baking soda
- 1½ teaspoons cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- A pinch of salt
- 2 cups grated carrot
- 1 cup desiccated coconut
- 1 cup chopped pecans
- 227g can crushed pineapple in juice
- ½ cup thread coconut — toasted
- ¼ cup dried cranberries, to garnish
- ¼ cup chopped dried apricots, to garnish
- ¼ cup pumpkin seeds, to garnish
For the cream cheese filling
- 450g cream cheese — softened
- 115g butter — softened
- 4½ cups icing sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, if needed
Method
For the carrot cake with pineapple
- Preheat the oven to 180°C (160°C fan bake). Line two 20cm-diameter round cake tins with baking paper.
- Beat together the eggs, sugar, oil, buttermilk and vanilla. Add the flour, baking soda, spices and salt and mix gently.
- Add the carrot, dessicated coconut, pecans and the pineapple with its juice. Mix well to combine.
- Divide the batter evenly between the prepared tins. Bake for 35–40 minutes or until a skewer inserted into the centre comes out clean. Allow to cool before transferring to a wire rack.
- To make the Cream Cheese Icing, beat the cream cheese until smooth. Add the butter and beat well.
- Add the icing sugar and vanilla and beat until smooth. Add a little milk, if needed, to achieve the desired consistency.
- Place one of the cakes on a serving platter and spread with icing. Top with the other cake and spread the remaining icing over the top and sides of both cakes.
- To decorate, sprinkle all over with the thread coconut and top with the cranberries, apricots and pumpkin seeds. Store in the refrigerator, bringing to room temperature 15 minutes prior to serving.