By Ina Paarman
Not only is the rich and fruity flavour and ultra-moist texture of this cake a bonus, but we
are showing you a way of layering the cake with our fool proof cream cheese icing which
just makes a good thing even better! The nuts come unto their own if showcased on the
outside. Try it, you won't be disappointed. The cake freezes exceptionally well.
You will need:
Cake batter
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
Cream cheese icing
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
Method
Adjust oven rack to middle position and preheat the oven
to 180°C.
Line the base of a 35 x 24 x 4cm 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.