This is very slightly adapted from an online recipe and it really is delicious. The
icing is the least sweet of many, many versions of cream cheese icing that I have
found, and was universally enjoyed by my test consumers at a summer picnic. If
you’re a real icing freak, make twice the quantity, but the amount given here will
give a modest coating on even this quite large cake.
- 2 cups sugar
- 1 ¼ cups cooking oil (extra light olive oil is nice)
- 2 tsp vanilla extract
- 3 eggs
- 270g carrot, peeled and grated
- 200g apple, peeled and grated
- 1 cup unsweetened crushed pineapple, thoroughly drained into a bowl
- ¼ cup pineapple juice from the crushed pineapple
- ½ cup desiccated coconut
- 3 cups Gluten Free Goodies Rich Cake and Biscuit mix
- 1 tsp cinnamon
- 2 tsp GFG baking soda
- 125g cream cheese (full fat, not the Lite variety)
- 60g butter, softened
- Vanilla extract to taste (or lemon juice to taste)
- 1 cup icing sugar
- Preheat the oven to 180°C (possibly 170 for an electric oven)
- Line the base of a 25cm springform tin with baking paper
- In a large bowl, use a hand whisk to combine the sugar, oil, and vanilla.
- Add the eggs and whisk well to combine.
- Stir in the carrot, apple, pineapple, pineapple juice and coconut.
- Add the flour, baking soda and cinnamon and fold in.
- Pour into the prepared tin and bake for approximately 1 hour or until a skewer inserted into the middle comes out clean.
- Allow the cake to cool in the tin for 10-15 minutes, then remove from the tin on to a wire rack to cool completely.
Recipe by Judy Mcdonald