Ingredients
Method
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For the cake:
- 140 g cake flour
- 200 g caster sugar
- 1 t bicarbonate of soda
- ½ t baking powder
- ½ t fine salt
- 1 t ground cinnamon
- 2 free-range eggs
- ¾ cup sunflower oil
- 1 t vanilla extract
- 1 x 440 g can crushed pineapple in syrup
- 55 g pecan nuts , roughly chopped
- 65 g seedless raisins
- 120 g good-quality dark chocolate, broken into small chunks
- 200 g carrots, peeled and coarsely grated For the cocoa cream cheese spread:
- 500 g plain smooth cream cheese, at room temperature
- 260 g icing sugar, sifted
- 40 g cocoa powder, sifted
Method
Ingredients
Preheat the oven to 160°C. Sift the flour, sugar, bicarbonate of soda, baking powder, salt and cinnamon together.
Whisk the eggs, oil, vanilla extract and crushed pineapple and pineapple syrup together.
Add the egg mixture to the flour mixture.
Add the pecan nuts, raisins, chocolate chunks and grated carrot and stir to combine.
Pour the mixture into a lined and greased 22 cm cake tin.
Bake for 75 minutes, or until cooked through. Leave the cake in the tin to cool slightly, then place on a wire rack to cool completely before icing.
To make the cocoa cream cheese spread, combine all the ingredients in a bowl and whisk together until smooth and creamy. Spread thickly over the top and sides of the cake.
This recipe is from award-winning chef Jackie Cameron's book of family recipes and trade secrets, "Baking with Jackie Cameron" (Penguin, R290).
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