easy
SERVES 8
PREP TIME 25min
COOK TIME 60min
Ingredients
Cake
- 4 eggs
- 500ml Huletts Treacle Sugar
- 375ml Sunflower oil
- 750ml Cake Flour
- 15ml baking powder
- 10ml bicarbonate of soda
- 10ml cinnamon
- 2ml salt
- 500ml firmly packed cups raw carrots, grated
- 140g drained tinned crushed pineapple
- 100ml Mixed Nuts chopped (reserve a few for decoration)
Icing
- 500ml Huletts icing sugar
- 125ml cream cheese
- Dash of cinnamon
Method
For the Cake
- Combine all ingredients and mix well.
- Turn the mixture into 2 greased 20 cm cake tins.
- Bake at 180°C for 50 to 60 minutes or until the cake is cooked and a skewer comes out clean when pushed into the cake.
- Turn out and cool.
For The Icing
- Combine icing ingredients and spread over cake.
- Decorate with a few reserved chopped nuts sprinkled over the icing.
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Conversion Table
| Cups | Tablespoons | Grams | |
|---|---|---|---|
| Butter | 1/4 cup | 4 Tbsp | 57g |
| 1/3 cup | 5 Tbsp + 1 tsp | 76g | |
| 1 cup | 16 Tbsp | 227g | |
| Flour/Sifted | 1/4 cup | 4 Tbsp | 30g/27g |
| 1/3 cup | 5 Tbsp + 1 tsp | 40g/35g | |
| 1/2 cup | 8 Tbsp | 60g/55g | |
| 1 cup | 16 Tbsp | 120g/110g | |
| Granulated Sugar | 1/4 cup | 4 Tbsp | 50g |
| 1/3 cup | 5 Tbsp + 1 tsp | 65g | |
| 1/2 cup | 8 Tbsp | 100g | |
| 1 cup | 16 Tbsp | 200g | |
| Brown Sugar/ Firmly Packed | 1/4 cup | 4 Tbsp | 45g |
| 1/3 cup | 5 Tbsp + 1 tsp | 60g | |
| 1/2 cup | 8 Tbsp | 90g | |
| 1 cup | 16 Tbsp | 180g | |
| Water | 1/4 cup | 4 Tbsp | 57g |
| 1/3 cup | 5 Tbsp + 1 tsp | 76g | |
| 1/2 cup | 8 Tbsp | 114g | |
| 1 cup | 16 Tbsp | 227g |
