Cake
375g plain flour
2tsp baking powder
1 1/2 tsp bicarbonate of soda
2tsp ground cinnamon
1/2tsp ground nutmeg
1/2tsp Allspice
2tsp salt
345g caster sugar
375ml vegetable oil
4 large eggs
3 medium carrots - grated
220g tin crushed pineapple drained (or blitz 220g tin and drain liquid)
200g pecans - chopped
Glaze
2tbs vegetable oil
110g soft brown sugar
2tbs milk
40g pecans - chopped
Icing
750g icing sugar
450g cream cheese
- Preheat oven to 180C, 160C fan Lightly grease and line an ANTA baking dish
- Sift the dry ingredients together into a bowl. In a separate bowl beat the eggs and oil then add to the dry ingredients and mix well. Add the carrots, pineapple and pecans, mix to form a smooth batter and pour into the baking dish.
- Bake for 40 minutes and prepare the glaze by placing all ingredients in a small pan and stir together over a medium heat until the sugar has melted.
- Carefully pour the glaze over the cake and return to the oven for about 50 minutes until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the baking dish
- Prepare the frosting by whipping the cream cheese and icing sugar together in a bowl.
- Remove the cooled cake from the dish, place on a plate and cover with the frosting. Allow the frosting to set before serving.