What to eat this month
Love your leftovers … best carrot cake recipe
This recipe is fantastic for using up cooked carrots and over ripe pineapple. View the full recipe at Love Food Hate Waste.
What you need
- 225g self raising flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- ½ teaspoon bicarbonate of soda
- 4 eggs
- 225g soft brown sugar
- ½ teaspoon vanilla essence
- 100g cooked carrot, pureed or finely chopped
- 75g over-ripe pineapple, pureed
- 75g walnuts, roughly chopped
- 75g desiccated coconut
- 125ml sunflower oil
For the cheese topping
- 75g cream cheese or cottage cheese
- 1 teaspoon vanilla essence
- 175g icing sugar
Directions
- Preheat the oven to 180°C (350°F) mark 4. Grease and base line a 20cm round cake tin.
- Sieve the flour, salt, cinnamon and bicarbonate of soda into a large bowl. Whisk together the eggs with the sugar, vanilla essence, pureed carrot, pineapple, walnuts, coconut and oil together. Pour the wet ingredients into the flour, mix well until evenly combined. Spoon the mixture into the prepared tin and bake for 45-50 minutes or until golden brown. Cool in the tin before turning out.
- For the topping; beat together the cream cheese or cottage cheese with the vanilla essence and icing sugar until smooth. Spoon the icing onto the top of the cake and spread with a pallet knife, leaving a rough effect
By Caroline Marson, Cookery advisor
