I completely forgot about my blogs 1st birthday.. so...
HAPPY BIRTHDAY MAMA'S!
This carrot cake stays deliciously moist for days. Im not the biggest fan of cream cheese however if you are just double the quantity of icing ingredients.
3 c plain flour, sifted
2½tsp baking powder, sifted
3 tsp desiccated coconut
1 tsp baking soda
3 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground mixed spice
1½ c caster sugar
1½ c muscavado sugar
4 large eggs
3/4 c yoghurt
3/4 c oil
2 tsp vanilla extract
1 can pineapple pieces, gently blended and drained
1 c walnuts, chopped
2 c carrot, grated
250 g fresh dates, chopped
250 g cream cheese
150 g butter, softened
4 c icing sugar
3 tbsp maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
Preheat oven to 175 degrees. Grease and line 3 22cm cake pans. Set
aside.Combine all the dry ingredients together in a bowl. Set
In a large bowl add the sugars and eggs. Beat until doubled in volume.
Add the yoghurt and oil, beat to combine.
Stir though remaining wet ingredients until well combined.
Add the dry ingredients in 2 parts. Fold to combine.
Divide batter evenly between the three pans.
Bake for 30 - 40 minutes or until skewer comes out clean.
Ice once completely cool. Top with chopped pistachios and walnuts. Pop in the fridge for a few hours before serving.