Prep
30-60 MINS
Cook
50 MIN
Ingredients
150 g
Golden caster sugar
100 g
Dark brown sugar
3
Large eggs
250 ml
Sunflower or vegetable oil
1 can (425g)
Golden Circle Australian crushed pineapple in juice, drained
3
Carrots, peeled & grated
250 g
Self-raising flour
2 tsp
Bicarbonate of soda
2 tsp
Ground cinnamon
75 g
Sultanas
-
Nuts (a bunch)
50 g
Desiccated coconut
100 g
Cream cheese
50 g
Unsalted butter, softened
250 g
Icing sugar, sifted
-
Zest of 1/2 orange
Instructions
Step 1
Preheat oven to 180°C/ 160°C fan-forced. Grease and line two loaf tins.
Step 2
Combine the sugars in the bowl of a food processer. Add the eggs, and blend on low speed for 1 minute. With the food processor running, add the oil in a thin stream until well emulsified. Add the drained Golden Circle Crushed Pineapple, carrots and coconut. Process until finely chopped.
Step 3
Sift together the dry ingredients into a large mixing bowl. Add the carrot mixture, sultanas and nuts. Stir until just combined, being careful not to overmix.
Step 4
Divide the batter equally between the cake tins. Bake for 45-50 minutes, or until a skewer inserted into the cake comes out cleanly. Cool in the tin before inverting onto a wire cake rack to cool.
Step 5
To make the cream cheese icing: beat the cream cheese and butter in a bowl until pale and creamy. Gradually mix in the icing sugar. Spoon over the cooled cake, smoothing with the back of a spoon. Grate orange zest over the top before serving.