Since I made this carrot cake I didn't want another recipe… until I needed something more special, so using the same basic recipe I made the best carrot cake ever with delicious cinnamon topping- yum!
For the cake:
- 1 cup wholemeal self-rising flour
- 3/4 cup caster sugar
- 1 1/2 tsp bicarb. of soda
- 3/4 tsp baking powder
- 2 tsp cinnamon
- 1 1/2 tsp mixed spice
- 1/2 tsp ground cloves
- 2 tsp vanilla paste or extract
- pinch of salt
- 1/2 cup vegetable oil
- 3 eggs
- 100g roughly chopped walnuts (about 1 cup)
- 3/4 cup roughly chopped pineapple
- 1 cup grated carrot
For the frosting:
- 300g cream cheese
- 250g mascarpone cheese
- 1tsp vanilla paste or pod
- 1tsp cinnamon
- 5-6tbsp icing sugar
Combine all of the dry ingredients in a large bowl and set aside.
Beat the eggs with oil and vanilla paste/ extract, then add to the dry mixture.
Mix in the carrot, pineapple and walnuts, stir until just combined.
Divide the mixture into three lined 20 cm tins and bake at 180C for about 15 minutes, until skewer inserted in the middle comes out clean. Leave to cool.
To make the frosting mix mascarpone and cream cheese together, then add icing sugar, vanilla paste and cinnamon.
When the cake is completely cooled spread a third of the frosting on the base, cover with the second layer of the cake and spread another third on top. Cover with the final layer and use remaining frosting to decorate the cake.