Serves 8-12 • Prep time 40 minutes • Cooling time 2 hours
Cake:
You will need
1 ¼ cups castor sugar
3 eggs
2 cups cake flour (use a gluten-free option if you prefer)
1 teaspoon baking powder
2 cups grated carrots (not too thin)
2 teaspoons cinnamon
1 teaspoon bicarb
¾ teaspoons salt
1 ¼ cups oil (Canola oil or melted coconut oil)
½ cup pineapple (crushed is best)
½ cup Sallys Apricot & Ginger Granola (chopped into smaller pieces)
Method
Cream the sugar and the eggs together until light, creamy and fluffy.
Sift all dry ingredients together.
Fold the dry ingredients, alternating with the oil, into the eggs and sugar mix. Not all at once, a little at a time.
Fold in the carrots, granola and pineapple.
Once all is mixed, pour into a large cake tin.
Bake at 180⁰C for 40-50 minutes – depending on your oven and the size of the tin.
If you would like to make muffins, then bake for 25 minutes.
Remove from the oven and let it cool in the pan.
Turn out the cake after it has cooled.
Icing:
You will need
1 teaspoon Orange zest
125g cream cheese (room temperature)
½ cup (113g) butter
1 cup icing sugar
¼ cup Sallys Apricot & Ginger Granola to sprinkle on top
Method
Sift the icing sugar.
Cream the butter and icing sugar together.
Fold in the cream cheese and orange zest.
Ice the cake and sprinkle Sallys Granola on top.