Nosh Recipes : Ultimate Carrot Cake ala Tropicale - Version 1.0

It's an adaptation of Aunty RW's recipe and still a work in progress but we have pics!
I call it Carrot Cake ala Tropicale because it contains pineapple which is a rather pleasing addition to your usual version. Here I've omitted the nuts because our family aren't big on cooked nuts - but I think a sprinkling of chopped pistachios with the icing might be something to try in version 1.1

Ingredients list for carrot cake
Aprox. half kilo carrots (cleaned and finely grated)
300 gms self rising flour
250 gms moscavado/brown sugar (however I think that molasses/dark brown cane sugar will make a better product)
1/2 tsp salt
3 tsp cinnamon powder
twist of nutmeg
4 eggs
1/2 cup vegetable oil ( or here they have product made from vegetable oil that has a buttery taste and I would recommend that as an alternative)
2tsp vanilla essence
150 gms canned pineapple chunks chopped (although in here I've used dry which I would not recommend as it is terribly fibrous)
1/2 cup raisins/sultanas (depending on how much you like the stuff or how fruity you wish to make your cake really)
Optional 80g. walnuts/peacans (as per aunty's recipe)

Ingredients list for cream cheese frosting*
*To make frosting simply whisk together all the following ingredients
1 tub 200gms Philadelphia light spreadable cheese (or equivalent)
200gms icing sugar
50gms butter
zest from 1/2 lemon

Method
I tend to mix all the wet ingredients together first before adding in the dry. Therefore mix carrots, pineapple chunks, raisins and sugar together first.
Then, add the 4 eggs, oil and vanilla essence till well integrated.

Then begin sifting in the dry ingredients i.e. In sieve, place together the self raising flour, salt and cinnamon powder introducing this into the wet ingredients by sifting and folding in.













Finally, add a twist of nutmeg to the mix and stir in; then transfer cake batter to a baking tin lined with buttered grease proof paper. Bake in a moderately hot oven (aprox. 200 - 220 degrees Celsius) for 20-30 minutes. To check if cooked through, pierce center of cake with a bamboo skewer. If the cake is ready, the skewer should come away clean. If otherwise, replace cake in oven and bake an additional 5-10 minutes and repeat the test.

Empty cake onto a cooling rack when removed from the oven and remove grease proof paper.

To finish, flip cooled cake over and cover with cream cheese frosting. Place in fridge to set icing and voila - perfect cake to go with your next coffee break!