Ingredients

Method

• 420 g self-raising flour
• 1 T bicarbonate of soda
• a pinch of salt
• 1 cup sunflower oil
• 400 g sugar
• 4 free-range eggs
• 320 g grated carrots
• 1 x 440 g can crushed pineapple, drained
• 1 t cinnamon, plus extra for dusting
• 100 g pecans, finely chopped
For the icing:
• 1 x 250 g tub smooth cottage cheese
• 5 T condensed milk
• 2 lemons, zested and juiced

Method

Ingredients

1. Preheat the oven to 180°C and spray an 18 x 28 cm rectangular cake tin (or a 30 cm round cake tin) well with non-stick cooking spray.

2. Sift the flour, bicarbonate soda and salt together. Whisk together the oil, sugar and eggs. Add the oil mixture to the dry ingredients and mix well.

3. Fold in the carrots, pineapple, cinnamon and nuts. Pour the batter into the prepared tin and bake for 35–40 minutes or until a skewer comes out clean. (If you use a cupcake pan, bake for about 20 minutes.) Turn out onto a wire rack and allow to cool.

4. To make the icing, mix the cottage cheese, condensed milk, lemon juice and zest until smooth. Spoon the mixture on top of the cake and dust with cinnamon.

Find more cake recipes here.

Photography: Jan Ras
Videography: Romy Wilson