Jackie Cameron’s Carrot Cake With Chocolate Chunks

Name: Jackie Cameron's Carrot Cake With Chocolate Chunks
Yield: Makes 1 cake
Cuisine: European
Ingredients: 140 g cake flour; 200 g castor sugar; 5 ml bicarbonate of soda; 2.5 ml baking powder; 2.5 ml fine salt; 5 ml ground cinnamon; 2 whole eggs; 185 ml sunflower oil; 5 ml vanilla extract; 440 g can crushed pineapple in syrup; 55 g pecan nuts, roughly chopped; 65 g seedless raisins; 120 g dark chocolate, broken into small chunks; 200 g carrots, peeled and coarsely grated; Cocoa cream cheese spread; 500 g plain smooth cream cheese, at room temperature; 260 g icing sugar, sifted; 40 g cocoa powder, sifted

written by cassidy July 26, 2016

Jackie Cameron's Carrot Cake With Chocolate Chunks

Serves: Makes 1 cake

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

140 g cake flour
200 g castor sugar
5 ml bicarbonate of soda
2.5 ml baking powder
2.5 ml fine salt
5 ml ground cinnamon
2 whole eggs
185 ml sunflower oil
5 ml vanilla extract
440 g can crushed pineapple in syrup
55 g pecan nuts, roughly chopped
65 g seedless raisins
120 g dark chocolate, broken into small chunks
200 g carrots, peeled and coarsely grated
Cocoa cream cheese spread
500 g plain smooth cream cheese, at room temperature
260 g icing sugar, sifted
40 g cocoa powder, sifted

Instructions

Sift the flour, sugar, bicarbonate of soda, baking powder, salt and cinnamon together.
Whisk the eggs, oil, vanilla extract and the 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 pan.
Bake in a preheated oven at 160°C for about 75 minutes, or until cooked. Leave the cake in the pan to cool slightly, then place on a wire rack to cool completely before icing.

Cocoa cream cheese spread