Really ? I was on the same page as you and decided to put this claim to test .
And boy was I glad that I tried baking this cake , it did live up to its name !
Crunchy pecans, pineapples and carrots , the flavour of the spices, and glaze topped with chopped pistachios and cream cheese icing – just DIVINE !
The process might look tedious but the end result would be well worth your time.
Few tips that I found useful while baking this cake
- Finely grate the carrots,
- Weigh your ingredients -successful baking relies on exact measurement. Invest in a good digital scale to eliminate the guess work and the need to wash the measuring cups.
- Try to use fresh walnuts / pecans/ pistachios.
- When using baking soda (sodium bicarbonate) bake straight after the batter is mixed.
- Do not overmix the batter; over mixing can cause gluten to form and result in a tough cake.
375g (close to 3 cups) plain flour
2 tsp baking powder
1 ½ tsp bicarb soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp allspice
2 tsp salt
345g castor sugar
375ml (1 ½ cups) vegetable oil
3 medium carrots, finely grated
220g tin crushed pineapple, drained
200g pecans, chopped
2 tbsp vegetable oil
110g brown sugar
2 tbsp milk
40g pecans, chopped
250g cream cheese, room temperature, cut into cubes
125g unsalted butter, room temperature, cut into cubes
500g icing sugar
1 tsp vanilla extract
1.Preheat the oven to 180 C /160 C fan forced. Grease a 23cm round springform cake pan and line base and sides with baking paper.
2.Sift the dry ingredients together into a bowl.
3.Beat the eggs and oil until thick, and then add to the dry ingredients. Mix well.
4.Add the carrots, crushed pineapple and pecans. Mix until smooth and pour into the cake pan and bake for 30 mins.
5.Meanwhile prepare the glaze by placing brown sugar milk and pecans in a small saucepan over medium heat, stir until combined.
6.Pull the cake out of the oven and carefully pour the glaze over the cake.
7.Continue to bake roughly for 35 to 40 minutes or until a bamboo skewer inserted into the centre of the cake comes out clean. 6. Remove the cake from the oven and cool for 10 minutes on a wire rack. Run a butter knife around the inside to free up the cake as the glaze would have melted onto the tin. Remove the cake from the spring form pan and allow it to cool on the wire rack.
Please make sure that butter and cream cheese are at room temperature when preparing the icing.
Beat butter and cream cheese until light and fluffy; gradually beat in sifted icing sugar, add vanilla extract and beat for 1 – 2mins.
Put the cake, bottom side down, and cover the top and sides of the cold cake with frosting.Add chopped pistachios on top of the icing. Allow to set for a few hours before serving. You can easily freeze the left over icing for upt0 4 weeks.
Store the cake in an airtight container in the refrigerator for up to 3– 4 days.
Recipe from Good Food