Carrot Cake

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
2 x 20 cm round cakes

Ingredients

300 g egg (6 x 55 g eggs)
400 g brown sugar
500 ml light oil, sunflower
450 g grated carrots
350 g crushed pineapple, well drained
180 g chopped walnut pieces, lightly roasted
525 g plain flour
6 g bicarbonate of soda
10 g baking powder
6 g cinnamon powder
4 g salt

Method
1. Whisk the eggs and sugar until thick and pale.
2. Slowly pour in the oil on a lower speed and allowing the oil to be absorbed.
3. Stop the mixer and fold through the grated carrots, crushed pineapple and walnuts.
4. Fold through the sieved dry ingredients.
5. Transfer to two buttered and floured tins.
6. Sprinkle caster sugar and cinnamon onto the surface, or leave plain if the cakes are to be garnished with cream cheese frosting when cold.
7. Bake at 175°C for 35-45 minutes.

Storage
Stored at 4°C for 4 days. Frozen at -20°C for 2 months. Serve cake at room temperature.

Variations
The sides can be masked and crushed walnuts pressed into the sides.