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Raidis Estate

Raidis Estate
 
23 February 2022 | Raidis Estate, Raidis Recipes | Raidis Estate

Carrot Cake and A Cheeky Pinot Gris!

For something a little different it’s time for a sweet treat! (and of course, a wine recommendation to pair with it). We love this carrot cake for the memories it makes, and for the deliciousness it offers.

 

We’ve had some fun doing some wine matching with this one and think it’s best paired with our Cheeky Goat Pinot Gris. Go on, give it a try!

 

What you’ll need:

 

Dry ingredients:

2x cups plain flour

2x tsp bicarb soda

½ tsp salt

2x tsp ground cinnamon powder

275g brown sugar

 

Wet ingredients:

¼ cup pineapple juice (save the juice from the can - below)

3x eggs

¾ cup milk

1x tsp white vinegar or lemon juice

½ cup canola oil

 

Other:

1x 440g can crushed pineapple

2x cups grated carrot

¼ cup shredded coconut

½ cup chopped walnuts

 

Icing:

180g soft cream cheese

1x cup unsalted butter

1x tsp vanilla essence

500g icing sugar (sifted)

 

Method

 

Preheat oven to 180C. Grease and line oven pan with baking paper (can use 2 smaller, or 1 larger pan if you want to make layers).


Drain crushed pineapple (save the juice).


Mix dry ingredients together in a bowl.


In a separate bowl, whisk together the wet liquid ingredients, and then add the (Other) carrot, pineapple, coconut and walnuts to the wet ingredients bowl and mix through.


Add all the wet ingredients to the dry ingredients and mix together until all the dry ingredients are incorporated.


Pour mixture into pre-prepared pans and cook in the oven for 35-40 mins (depending on pan size) or until golden on top.


Rest cake/s for 10-15 mins before turning out onto cooling racks. Cool completely before adding icing.

 

Making the icing:

 

Mix cream cheese, butter and vanilla until smooth. Then add the icing sugar gradually whilst mixing until fully incorporated and the icing is fluffy.


(For 2 layers) Flip one cake upside down and spread with 1/3 icing mixture. Place the second cake on the iced bottom layer and spread icing over top and sides of the whole cake to finish. (For 1-layer cake only ice top and sides).

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