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Carrot and pineapple daisy cake
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Party perfect fruit and carrot cake.
Ingredients:
  • Vegetable oil, to grease
  • 300g (2 cups) self-raising flour
  • 255g (1 1/4 cups, firmly packed) brown sugar
  • 2.50 gm ground nutmeg
  • 1 x 440g can crushed pineapple, well drained
  • 100g (1 cup) coarsely grated carrot
  • 115g (1 cup) coarsely chopped walnuts
  • 3 eggs
  • 185ml (3/4 cup) vegetable oil
  • 22 thin savoiardi sponge finger biscuits
  • 3 x 250g pkts cream cheese, at room temperature
  • 450g (3 cups) icing sugar mixture, sifted
  • 41.20 gm milk
Instructions:
  • Preheat your oven to 160°C. Grease a 22cm (base measurement) round cake pan with oil and line the base with non-stick baking paper.
  • In a large bowl, mix together the flour, sugar, and nutmeg. Fold in the pineapple, carrot, and walnuts until fully incorporated.
  • Combine beaten eggs and oil in a large jug. Incorporate into the flour mixture and mix until thoroughly blended.
  • Transfer the mixture into the prepared pan. Bake for 1 hour 30 minutes or until a skewer inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. (Tip 1: )
  • Using an electric beater, whip the cream cheese and icing sugar until light and creamy. Slowly incorporate the milk until fully mixed.
  • Slice the cake horizontally using a large serrated knife. Place the bottom half of the cake with the cut side up on a serving plate or cake stand. Spread one-quarter of the icing evenly. Place the other cake half on top. Spread the rest of the icing over the top and sides of the cake. Line up the biscuits around the cake's side. Secure the cake with a ribbon. Decorate the top with daisies.

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