Gracie Neal is a chip off the ol’ block. Having taken to the thermie like a duck to water she’s constantly experimenting on new recipes and adapting old ones. This 11yo can cook She adapted a recipe seldom shared. Hand written in our nondescript, but prized folder that holds all the family cooking secrets. This one is her gift to the ‘skinnymixers’ family The Carrot, Pineapple & Walnut Cake with Lemon Cheesecake Icing is a delicious afternoon tea or dessert favourite. It’s equally popular as a morning tea snack sans the icing, instead spread some butter and a cup of tea . We hope you like it as much as our family has. Enjoy Grant & Gracie
60gmelted butter or light tasting oil of choicevegetable oil to be traditional!
200gtinned crushed pineappledrained
70gwalnutschopped
Lemon Cheesecake Icing
85gcream cheese, softened, cubedwe prefer Philly
½tspvanilla paste
30gicing sugar
1tsplemon juice
dried fruit & nuts for decoratingoptional
Instructions
Preheat oven to 180°C and line a loaf tin.
Add carrot to mixer bowl and chop 4 sec/speed 5/MC on, set aside.
Add flour, sugar, baking powder, bicarb and cinnamon to the mixer bowl. Mix for 5 sec/speed 5/MC on.
Add eggs and oil to the mixer bowl and blend 6 sec/speed 4/MC on, scrape mixer bowl down.
Add carrot, pineapple and walnuts to the mixer bowl, mix for 10 sec/speed 3/MC on.
Pour batter into prepared loaf tin and bake in the oven for 1 hour.
While cake is baking - prepare your icing in a clean mixer bowl. Add all icing ingredients into mixer bowl and blend 10 sec/speed 4/MC on. Scrape mixer bowl down and repeat.
Spread icing on cooled cake and decorate with mixed nuts and dried fruits.
Notes
Gluten Free - Use gluten free flour and add an extra egg for some extra lift/binding.