South African Recipe: Carrot and Pineapple Cake

1. Preheat oven to 160°C. Grease two round 20cm baking tins or one 23cm springform pan.
2. In a large bowl, beat together the eggs, oil, and caster sugar very well. Approx 5 mins.
3. Sieve the flour, bicarbonate of soda,baking powder, cinnamon and salt into a bowl.
4. Gently fold into the egg mixture.
5. Stir in the carrots,pineapple and pecan nuts.
6. Pour into the prepared pan
7. Bake at 160°C for 40-45 minutes (insert a toothpick into the centre of the cake which must come out clean)
8. Cool the cake in the pan completely before turning it out onto a wire cooling rack.
9. Allow it to cool completely before icing.
10. Cream butter and gradually add icing sugar until light and fluffy.Add the cream cheese and only mix until the frosting is nice and smooth. Don’t over mix as it becomes watery when over mixed – the icing must still look slight lumpy.
11. Ice cake when completely cooled.
12. Garnish with chopped nuts.

FAQ Of Carrot and Pineapple Cake:

1. What are the main ingredients required to make the Carrot and Pineapple Cake?

   • The main ingredients include 4 extra large eggs, 1¼ cups oil, 1½ cups castor sugar, 2 cups cake flour, 1½ tsps bicarbonate of soda, 2 tsps baking powder, 2 tsps cinnamon, a pinch of salt, 2 cups grated carrots, 100g packet of chopped pecan nuts, and 1 tin of crushed pineapple (drained).

2. What are the steps to prepare the Carrot and Pineapple Cake?

   • Preheat the oven to 160°C and grease two round 20cm baking tins or one 23cm springform pan.
   • In a large bowl, beat together the eggs, oil, and caster sugar until well combined (approximately 5 minutes).
   • Sieve the flour, bicarbonate of soda, baking powder, cinnamon, and salt into a separate bowl.
   • Gently fold the dry ingredients into the egg mixture.
   • Stir in the grated carrots, crushed pineapple, and chopped pecan nuts.
   • Pour the batter into the prepared pan and bake at 160°C for 40-45 minutes or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool completely in the pan before transferring it to a wire cooling rack.
   • Once cooled, prepare the icing by creaming butter and gradually adding icing sugar until light and fluffy. Mix in smooth creamed cottage cheese until the frosting is smooth but slightly lumpy.
   • Ice the cake when it is completely cooled and garnish with chopped nuts.

3. How many servings does this recipe yield?

   • This Carrot and Pineapple Cake recipe serves approximately 10 people.

Conclusion Of South African Recipe: Carrot and Pineapple Cake:

Indulge your senses in the culinary delights of South Africa with this incredible Carrot and Pineapple Cake. Liyabona recipe presents a perfect fusion of moist carrots, tangy pineapple, and crunchy pecan nuts, creating a cake that’s simply irresistible. Follow the step-by-step instructions to create this delectable treat and wow your friends and family with your baking prowess. Whether it’s a special occasion or just a delightful dessert to enjoy, this Carrot and Pineapple Cake is sure to become a cherished favorite. So, roll up your sleeves, head to the kitchen, and embark on a delightful baking journey with this fantastic recipe!

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