Carrot and Pineapple Cake Recipe | Chelsea Sugar
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Cooking tools:
- Hand mixer
- Microplane
- Cake pan
- Grater
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Saucepan
- Colander
Ingredients
- 4 eggs
- 2 cups Chelsea White Sugar (450g)
- 1 ¼ cups vegetable oil (310ml)
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 ½ tsp Edmonds Baking Powder
- 2 tsp Edmonds Baking Soda
- 2 tsp cinnamon
- 1 tsp mixed spice
- 2 ½ cups grated carrot
- 432g can crushed pineapple (well drained)
- 1 cup walnuts, chopped, plus additional as topping (optional)
- 250g cream cheese, at room temperature
- 75g butter, softened
- 2 ½ - 3 cups Chelsea Icing Sugar (375-450g)
- Juice and rind of 1 small lemon
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