Carrot Cake

I found the original recipe of this on http://www.taste.com.au by Tracey Rutherford dated August 2004. But when I came to make it, found I only had 1 small carrot, it asked for 2. What to do? As I really wanted to make this. So I added crushed pineapple. Also, it asked for 3/4 cup of oil, I used Rice Bran oil. And instead of greasing the tin with olive oil, I used butter.
And for the icing, I added some crushed pineapple to the soft cheese and dressed it with candied pineapple.


My ingredients...

Butter (to grease tin)
1 Carrot (finely grated)
1 tin Crushed Pineapple.
1 1/2 cups S.R. Flour.
1 tsp. Bicarbonate of Soda.
1 tsp. Ground Cinnamon.
1/2 cup Brown Sugar.
3/4 cup Rice Bran Oil.
1/2 cup Golden Syrup.
3 Eggs.
1 tsp. Vanilla Essence.

Icing...

250g Soft Cream Cheese.
1/2 cup Icing Sugar.
(A little of the juice and crushed

Pineapple, from above)
Candied Pineapple for decorating.


What to do....


Preheat oven to 170c.

Butter a 20cm cake tin.
Peel and grate carrot (set a side)
Sift flour, cinnamon and bicarb into
a large bowl.
Put sugar, oil, golden syrup, eggs
and vanilla in to another bowl.
Use a balloon whisk to combine.
Pour the oil mixture into the

dry ingredients.
Use a wooden spoon to stir gently
until well combined.
Stir in grated carrot and drained
pineapple (remember to save a little
for the icing)
Pour the mixture into the pan and
bake for 1 hour.
Allow to cool completely before
turning out of tin.

To make the icing, place the cream cheese, icing sugar and some saved crushed pineapple and juice in a bowl. Use a wooden spoon to mix until well combined. Spread over the cooled cake and decorate with candied pineapple.