You will need
3 extra large eggs at room temperature
¾ cup (180 ml) canola or sunflower oil
1 cup (250 ml) grated fresh pineapple (± ½ pineapple)
1 T (15 ml) mixed spice
1 x 600 g Ina Paarman’s Vanilla Cake Mix
1½ cups (375 ml) grated carrots (± 2 large carrots)
1 t (5 ml) bicarbonate of soda
100 g pecan nuts, lightly toasted and chopped
250 g butter at room temperature
2 x 250 g cream cheese or smooth cottage cheese
± ½ cup (125 ml) full cream milk
2 x 250 g Ina Paarman’s Vanilla Icing Kit
Adjust oven rack to middle position and preheat the oven to 180°C.
Line the bases of two 20 or 22 cm round cake pans with baking paper.
Beat the eggs and oil very thoroughly with an electric or hand beater.
Beat in the grated pineapple. Add the mixed spice to the dry Cake Mix and gently stir half of this dry mixture into the creamed mixture.
Mix the carrot and bicarbonate of soda together and then fold it in, by hand, together with the pecan nuts and the remaining dry mixture.
Pour the cake mixture into the prepared pans, level and drop the pans on the counter 3-4 times to expel air bubbles. Bake until golden, for approximately 35 – 40 minutes. Remove from the oven and leave to cool in the pan for 10 minutes before turning out.
The un-iced carrot cake will freeze very well, wrapped in foil.
Fool proof cream cheese icing
Cream butter until soft.
Add cream cheese and beat in.
Add milk and beat in.
Add Icing Mix and fold into mixture, with a spatula until evenly blended. Add a little more milk to soften the icing if too firm so that it will spread more easily.
Coat cakes with the icing. Decorate with fresh roses and Gypsophila.