Spiced Walnut Carrot Cake With Pineapple Food

SPICED WALNUT CARROT CAKE WITH PINEAPPLE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
• Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
• In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.

CARROT CAKE

Steps:

• Preheat Oven to 350 degrees.
• Grease and flour Two 9 inch cake pans.
• Sift the dry ingredients into a bowl.
• In a seperate bowl cream the eggs, oil and vanilla.
• Add the wet ingredients to the dry and mix well, then fold in the walnuts, coconut, carrots and pineapple.
• Pour into cake pans and cook on center rack for 50 minutes, until edges are pulling back a bit and a toothpick check in center comes out clean.
• Place on rack until completely cool (can take a couple hours) then frost with Cream Cheese Frosting.
• (Alternatively this can be cooked in a square or rectangle pan, frosted and served directly from pan instead of as a 2 layer cake).
• (I estimated the Prep time assuming one has pre-cooked, cooled and pureed the carrots - I cut in 1 inch sections, steam until well cooked, cool then simply mash by hand).

CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine dry ingredients.
• Add other ingredients.
• Put in 9 x 13 cake pan or a little larger. (The cake pan will be very full.) Bake 30-40 minutes.
• Frost with cream cheese frosting.

ROB'S CARROT CAKE WITH PINEAPPLE WALNUTS AND RAISINS

Steps:

• Set the oven to 180C/350F and prepare 2 7inch round cake pans by covering the base with greaseproof paper lightly greasing on both sides.
• Sift dry ingredients into a large mixing bowl. Dry the pineapple between pieces of kitchen roll, and put along with the lemon rind, carrot and raisins into the large bowl with the dry ingredients coating everything evenly with the flour mixture (best to use your hands).
• Beat the eggs into the oil and milk and add the vanilla essence. Pour onto dry ingredients and mix lightly but thoroughly making sure all ingredients are incorporated.
• Divide evenly between cake pans and bake for 25 minutes or until a toothpick or skewer comes out clean when inserted.
• Leave to cool in the pan for 10mins before transferring to a wire rack to cool completely.
• Make the icing by beating together the cream cheese, sugar and lemon juice until smooth. Spread a very thin layer in the middle of the cake, and use the rest to ice the top.
• Put the orange rind in the middle of the cake as decoration.