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Carrot Cake with white chocolate icing

Carrot Cake with white chocolate icing

Cuisine type: Traditional
Course: Dessert
Favourite flavours: Cakes/baking

Carrot Cake with white chocolate icing
INGREDIENTS

CAKE
2 1/4 cups of self raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
3 eggs
1/2 cup of vegetable oil
1 1/4 cups CSR caster sugar
440g of Golden Circle crushed pineapple, drained
2 cups peeled and grated carrot
1/2 cup of chopped walnuts

ICING
250g cream cheese
1/2 cup CSR icing mixture
100g Plaistowe white chocolate
METHOD

1. Preheat oven to 190°C. Grease a 17cm x 24cm slice pan and line with baking paper.
2. Sift 2 1/4 cups of self raising flour, 1/2 teaspoon of bicarbonate of soda and 2 teaspoons of ground cinnamon in to a large bowl.
3. Using an electric mixer beat 3 eggs, 1/2 cup of vegetable oil, and 1 1/4 cups of CSR caster sugar until pale.
4. Fold through the dry ingredients alternating with 440grams of Golden Circle crushed pineapple, drained, 2 cups of peeled and grated carrot and 1/2 cup of chopped walnuts.
5. Bake for 55-60 minutes or until just cooked through.
6. To make the icing, beat 250g of cream cheese with 1/2 cup of CSR icing mixture. Slowly fold through 100grams of Plaistowe white chocolate, melted and cooled. Cover cake with icing.

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