recipe adapted from Grandbaby Cakes
makes one 9 inch round layer cake or 24 cupcakes
INGREDIENTS:
2 1/2 cups self raising flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp allspice
1 1/2 cups granulated sugar
1 cup olive oil
1 tbsp vanilla extract
4 large eggs
2 large carrots grated (about 3 cups)
1/2 cup crushed pineapple
1 cup chopped roasted walnuts, pecans or almonds, plus more for decorating
Cream Cheese Frosting
METHOD:
1. Preheat oven to 350F (180C or 170C Fan). Grease and line cake pans or muffin tins with cupcake liners if using.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves and all spice. Set aside.
3. In a large mixing bowl of your stand mixer, beat sugar, oil and vanilla together on medium until well mixed. Beat in eggs.
4. On the slowest speed, add dry ingredients in increments.
5. Fold in carrots, pineapple and nuts.
6. Fill cupcake liners with batter half full. Do not overfill. Bake cupcakes for 15-20 minutes (35-40 minutes for a cake) or until a skewer inserted comes out clean. Rotate pans halfway through baking. Let cupcakes cool in pans for 5 minutes before moving to a wire rack to cool completely before frosting (about 30 minutes).
7. Make the frosting. Decorate as desired and top with nuts.
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