Time: 30 mins
Cost per serve: $1.50
If you are after a moist, light and cake filled to over flowing with flavour then this cake is perfect.
1 cup self raising flour
1/2 cup rye flour
1/2 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
Small tin crushed pineapple - drained
1 cup grated carrots
2 large eggs at room temp
1/2 cup light olive oil
1 tsp vanilla
1/2 cup chopped walnuts or pecan
For the lemon or orange icing:
2 cups icing sugar
Juice and zest of 2 lemons or oranges
Good Tbsp melted butter
Preset oven to 180C. Line a sponge roll tin with baking paper.
Into a bowl -
Add sifted flours along with sugar, slat baking soda, and cinnamon.
Add pineapple, carrot, eggs, oil land vanilla and beat until well combined.
Fold in nuts.
Spoon mix into cake tin and bake around 20 - 25 minutes.
Let cool before icing with lemon or orange icing&
Into a bowl sift icing sugar and then stir in zest and juice from either oranges or lemons.
Add melted butter and enough water to make a thick spreadable icing.
Top with extra chopped nuts.
(TX: 17 August 2011)