You will need
¼ cup (60 g) butter, melted
3 extra large eggs, at room temperature
½ cup (125 ml) canola oil
½ cup (125 ml) fresh full cream milk, warmed
1 cup (250 ml) coarsely grated fresh carrot
1 x 595 g Ina Paarman’s Carrot Cake
125 g butter, at room temperature
250 g medium or low fat cream cheese or smooth cottage cheese
3 – 4 T (45 – 60 ml) fresh full cream milk
1 x 250 g Ina Paarman’s Vanilla Icing Kit
50 g pecan nuts, finely chopped
Adjust the oven rack to the middle position. Preheat the oven to 180°C. Butter and line the base of a 38 x 25 cm swiss roll cake tin.
Beat eggs and melted butter together for 30 seconds on high speed until well blended. Carry on beating while adding the oil. Add warmed milk and beat briefly on high speed. Add carrot and pineapple mixture and freshly grated carrot and beat in.
Add the Cake Mix and gently fold in by hand with a spatula. Mix until combined. It is important not to overmix.
Scrape mixture into prepared tin. Level the top. Place in the oven and bake for 30 minutes. Cake is done when the cake pulls away slightly from the sides of the pan. Cool cake in the pan for 10 minutes.
Cut out rounds, each 6 cm in diameter.
The remaining off-cuts will be used to make a trifle or truffles.
Prepare the cream cheese icing
Cream butter until soft. Add cream cheese and beat until smooth. Add milk and beat in. Add Icing Mix and fold into mixture or beat in on slow speed until evenly blended. Add a little more milk to soften if the icing is too firm. Sandwich cake halves together with piped cream cheese icing.
Pipe more cream cheese rosettes on top of cake and sprinkle with chopped nuts.