My grandma Betty was a beautiful cook. She made the finest shortbread, her macaroni and cheese was to die for and never would you see anyone cut up a charcoal chook with more finesse.
Sharing these recipes that have been handed down from Grandma to mum and now to me are so important. I don’t want to see these recipes get lost and I love making them with my girls.
This cake is an easy recipe to have up your sleeve for when you have friends or family pop over. The tinned pineapple makes it really moist and the cream cheese icing with lemon really tops it off nicely. This cake is just the thing you need for a lovely 3pm pick me up treat with a hot cuppa. I also like it because I often have most or all of the ingredients in the pantry too.
Throw some crushed pineapple in to your supermarket trolley this week and give it a crack.
grandma betty’s carrot + pineapple cake
In case you can’t read the above –
- 1 cup plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarb soda
- 1/2 teaspoon ground cinnamon
- 1/2 cup raw sugar
- 1/2 cup sultanas
- 1/2 cup chopped walnuts
- 1/2 cup crushed pineapple (undrained)
- 1 cup grated carrot
- 2 eggs
- 5 tablespoons vegetable oil
Sift dry ingredients, mix in all other ingredients. Bake in moderate oven (180℃) for 25 – 30 minutes or until the skewer comes out clean.
cream cheese & lemon icing
- 30 grams softened butter
- 200 grams icing sugar
- 150 grams cream cheese
- zest and juice of a lemon
Using a hand mixer or mix master – mix the butter and icing sugar together until combined. Add the cream cheese and lemon juice and mix until nice and fluffy.
Spread over the cake and sprinkle walnuts on top.