The cake itself is so rich and moist, with just the right amount of add-ins (pine apple and pecans!) to keep it interesting. It bakes up beautifully from a batter that is about as unfussy as it can get. You just mix your wet ingredients together then fold in your dry ingredients and mix-ins until a perfect batter forms to bake up in the oven.
But what really takes this cake over the top is the luscious frosting. Instead of a traditional cream cheese frosting it’s topped with a white chocolate cream cheese frosting that give it’s the perfect extra pop of sweetness. You’re going to love it!
- 3 eggs
- ½ cup vegetable oil
- 1¼ cups caster sugar
- 2¼ cups self-raising flour, sifted
- ½ teaspoon bicarbonate soda, sifted
- 2 teaspoons cinnamon, sifted
- pinch salt
- 440g tin crushed pineapple, drained
- 2 medium carrots, shredded (approx 2½ cups)
- 1 cup chopped pecans (you can use walnuts)
- 250g cream cheese
- ½ icing sugar, sifted
- 100g white chocolate melted and cooled (I use microwave, beak chocolate up into pieces, place into a microwave safe dish and cook on high at 20 second intervals stirring in between until completely melted)
- Extra 100g white chocolate for garnishing
Preheat oven to 190C (I do 175C fan forced)
- Grease a slice pan approx. 17cm x 24cm x 3cm and line with baking paper.
- Using an electric mixer beat eggs, oil, and sugar until pale.
- With a wooden spoon fold through dry ingredients.
- Add carrot, pineapple and pecans and stir until well combined.
- Pour into prepared tin.
- Bake for 35-40mins or until just cooked through and golden.
- Cool in pan 5 mins before turning onto cake rack.
- Beat cream cheese with icing sugar until well combined and smooth.
- Fold through melted, white chocolate.
- Spread over cooled cake.
- Finish off with white chocolate curls (Your handy vegetable peeler will easily create the curls).
- Keep in fridge in airtight container for up to 4 days (If it lasts that long!!!).
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Quick tip: If you don’t want full fruit chunks in your cake blend the pineapple in a blender or food processor before adding to the batter.
Photo and recipe courtesy of Zamama Bakes.