3 x 6″ Cake Tins with removeable bases
Pre-heat the oven to 180C/Gas mark 4/350F
140ml Vegetable Oil
200g Light Brown Sugar
80ml beaten egg (1 or 2 whole eggs)
80g Chopped Walnuts
320g Grated Carrot
280g tinned Pineapple, drained and **crushed (blitz in a food processor)
290g Plain Flour
¾ tspn Bicarb. of Soda (Bread Soda)
¾ tspn Baking Powder
¾ tspn Ground Cinnamon
A Pinch of Salt
1 tspn Vanilla Extract
**I found tinned Crushed Pineapple in a very large UK supermarket, but you can blitz slices, and it works just as well.
The recipes calls for baking the cakes the day before you need them. If you don’t have time, bake them early in the day, and allow them to “rest” for a couple of hours, before assembling and icing.
Beat the oil and sugar together. Then, with the beater running on a low spead, add the egg gradually until you get a very smooth mixture.
Next, add the walnuts, carrots, and pineapple and mix well. In a separate bowl, sift the flour, bread soda, baking powder, cinnamon and salt together, and, in two batches, add to the wet mixture, beating slowly between each addition.
Divide the mixture between the three tins, and bake for between 40 – 50 minutes, or until a skewer comes out clean. Leave in the tins for about 10 minutes to cool, and then place on a wire rack, to “rest”.
I used a cream cheese filling recipe, from Pam Corbin, The River Cottage Handbook, No. 8. Beat 120g cream cheese along with 150g icing sugar, and 25g softened unsalted butter. Add zest of an unwaxed lemon, and 1 teaspoon vanilla extract and mix until smooth. Leave this in the fridge to set for about an hour.
You need to trim the surface of the tiers which will form the bottom and middle layers of the finished cake. Do this using a serrated knife. Spread your cream cheese over cakes and sandwich together. If there is some left over, place on the top and sides of the cake.