I’m one of those strange people that love making their own birthday cake, purely because it’s the only time I get to be creative and make something like this!
This cake is so moist, fluffy, flavoursome, and the pineapple jam just makes it truly magical.
You don’t need to go as crazy as I did with the decoration, so here’s the recipe to my simplified version which avoids the breakdown I had assembling this.
Carrot Cake with Pineapple Jam
12
servings15
minutes1
hour15
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minutesKeep the screen of your device on
Ingredients
- Cake (this will make one tier)
1 cup Self-Raising Flour
1/2 cup Plain Flour
1 tsp Bicarb Soda
1/2 tsp Cinnamon
3 Carrots, grated
1/2 cup Walnuts, chopped
1/2 cup Brown Sugar
3/4 cup Olive Oil
1/2 cup Golden Syrup
3/4 cup Apple Sauce
1 tsp Vanilla Extract
- Icing
250 grams Cream Cheese
3 cup Icing Sugar
1 tsp Vanilla Extract
- Pineapple Jam
440 grams Pineapple (tinned), crushed
4 TBS Caster Sugar
2 TBS Lime Juice
Directions
- Preheat the oven to 160° and line a cake tin.
- In a large bowl combine the flours, bicarb soda & cinnamon. Stir through the carrots & walnuts.
- In a separate bowl combine the brown sugar, oil, golden syrup, apple sauce & vanilla. Pour this into the dry ingredient bowl and stir until just combined.
- Pour the mixture into the tin and bake for 1 hour and 15 minutes or until golden and bounces back when touched. Leave in the tin for 10 minutes before removing to cool on a wire rack.
- Whilst the cake is baking, make the pineapple jam by placing all the ingredients into a frying pan and cooking until the excess liquid has evaporated. Option to blend, but I liked the chunkiness.
- Whilst the cake is baking make the icing by beating cream cheese and vanilla in a bowl, adding the icing sugar one cup at a time. Refrigerate whilst waiting for the cake to bake.
- To decorate simply ice the cake then add the pineapple jam, with the option to decorate with 1/2 cup chopped walnuts, dried orange slices and Biscoff crumbs.
