Layered Carrot Cake
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
125 g butter at room temperature
250 g cream cheese or smooth cottage cheese
1 x 250 g Ina Paarman’s Vanilla Icing Kit
100 g pecan nuts, lightly toasted and chopped
grated orange zest for decorating
Adjust oven rack to middle position and preheat the oven to 180°C.
Line the base of a 35 x 24 x 4 cm deep large black oven roasting pan or large swissroll pan 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 and then fold it in, by hand, together with the remaining dry mixture.
Pour the cake mixture into the prepared pan and level. Bake until golden, for approximately 35-40 minutes.
Remove from the oven and leave to cool in the pan.
Method for foolproof cream cheese icing
Cream butter until soft. Add cream cheese and beat in. Add icing and fold into mixture, by hand, with a spatula until evenly blended. Add a little milk or water if too firm.
When the cake has cooled down, completely, cut it in half into 2 equal rectangles, place one layer on a board and spread with icing. Place the second layer on top. Do not ice it yet, but coat the sides with icing.
Chop the nuts and spread out on greaseproof paper. Hold the cake between the palms of your hands and dip the coated sides into the nuts to cover the sides all round.
Smooth the remaining icing over the top of the cake. Sprinkle over any remaining nuts. Decorate with orange zest. Chill for at least an hour before serving.
To make ahead
The cake may be refrigerated for up to 24 hours before serving. It can also be frozen.