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Ingredients
Cake:
- 330 ml (1 1/3 cups) multi-purpose flour, sifted
- 250 ml (1 cup) brown sugar, firmly packed
- 7 ml (1 1/2 tsp) baking soda
- 5 ml (1 tsp) baking powder
- 5 ml (1 tsp) cinnamon
- 2 ml (1/2 tsp) ground cloves
- 2 ml (1/2 tsp) nutmeg
- 2 ml (1/2 tsp) dried ginger
- 2 ml (1/2 tsp) salt
- 80 ml (1/3 cup) unsalted butter, melted
- 80 ml (1/3 cup) vegetable oil
- 3 eggs
- Zest and juice of 1 orange
- 125 ml (1/2 cup) pineapple purée, slightly drained
- 375 ml (1 1/2 cups) carrots, shredded
- 250 ml (1 cup) walnuts
- 250 ml (1 cup) golden raisins
Cream cheese icing:
- 250 ml (1 cup) walnuts
- 250 g (1/2 lb) cream cheese, softened
- 60 ml (1/4 cup) unsalted butter, softened
- 500 ml (2 cups) powdered sugar, sifted
The cream cheese icing covers the middle and sides of two 20 cm (8 in.) cakes
Preparation
- Make sure all the ingredients are at room temperature before starting.
- Preheat the oven to 180°C (350°F).
- Butter and flour two 20 cm (8 in.) cake pans.
- In a large bowl, mix together all the dry ingredients. Set aside.
- In another bowl, mix together the melted butter, vegetable oil, eggs, orange zest and juice, and pineapple purée. Set aside.
- In a third bowl, mix together the shredded carrots, walnuts and raisins. Set aside.
- With a scraper or a spatula, add the butter and oil mixture to the dry ingredients.
- With the same utensil, add the walnut mixture to the other mixture.
- Pour mixture into the two buttered and floured cake pans.
- Bake for 25 to 30 minutes or until a knife inserted in the middle of one of the cakes comes out clean.
- Remove cakes from the oven, and leave them cool for 10 minutes in the pans before turning them out. Finish cooling on a cake rack.
- Apply the icing.
- Serve.
Cream cheese icing:
- Preheat the oven to 200°C (400°F).
- Toast the walnuts for about 5 minutes. Remove from the oven. Set aside.
- Using a mixer, beat together the cream cheese, butter and powdered sugar.
- Mix all the ingredients well until there is no undissolved powdered sugar remaining.
- Place one of the two cakes in the centre of a plate.
- With a scraper or a spatula, place a good quantity of icing on the centre of the cake and spread outwards, leaving 2 cm (1 in.) free of icing around the edge.
- Stack the other cake on top of the first one.
- Place more icing on the centre of the cake and spread outwards.
- End by icing the sides of the cake.
- Insert some more icing in between the two cakes, if needed, and cover any unevenness on the surface of the cakes.
- Sprinkle with walnuts.
Tip:
To prevent the cake from moving when applying the icing, use a bit of icing in the centre of the plate - the cake will then stick to the plate.
