Makes: 1 Pan of Carrot Cake Squares Oven: 160 °C / 320 °F
Preparation Time: 2 hours Baking Time: 30 – 35 minutes.
Ingredients
| 375 |
ml |
Brown sugar ( 1½ cups ) |
| 1 |
|
Egg, beaten |
| 250 |
ml |
Oil |
| 300 |
g |
Cake flour ( 2 x 250 ml + 125 ml / 2½ cups ) |
| 3 |
ml |
Salt ( ½ tsp ) |
| 5 |
ml |
Bicarbonate of Soda |
| 5 |
ml |
Mixed Spice ( 1 tsp ) |
| 10 |
ml |
Cinnamon ( 2 tsp ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 300 |
g |
Carrots, grated ( ± 1¾ cups ) |
| 250 |
g |
Peanuts, chopped ( 1 cup ) |
| 250 |
ml |
Pineapple, grated ( 1 cup ) |
Topping
| 500 |
g |
Cream Cheese ( 2 tubs ) |
| 100 |
g |
Margarine/Butter |
| 125 |
g |
Icing Sugar ( 250 ml / 1 cup ) |
| 45 |
ml |
Chopped Peanuts, to sprinkle |
Method
- Beat the brown sugar, egg and oil together until the sugar has dissolved and the mixture is thick.
- Mix flour, salt, bicarbonate of soda, mixed spice, and cinnamon together. Add the Anchor Instant Yeast and mix.
- Fold the egg mixture into the flour mixture until well mixed and smooth.
- Stir in the grated carrot, peanuts and grated pineapple. Cover the bowl with greased plastic and leave to rest for 20 minutes.
- Knock the batter down and spoon the mixture into 2 greased 20 x 20 cm square cake tins.
- Even the batter out, cover with greased plastic and allow to rise in a warm place for about 35 – 40 minutes.
- Bake in a preheated oven at 160 °C / 320 °F for 30 – 35 minutes, until light brown in colour
- Remove from the oven and let stand for 5 minutes before turning out. Turn out onto a cooling rack and turn over so the top side is up.
- Beat Cream cheese, margarine/butter and icing sugar together until smooth. Keep refrigerated. Decorate the carrot cake with the cream cheese icing and sprinkle with chopped peanuts.
- Store in a sealed container and keep refrigerated until ready to serve.
