Carrot Cake| Pineapple Carrot Walnut Cake| Stable Cream Cheese Frosting

Carrot Cake| Pineapple Carrot Walnut Cake| Stable Cream Cheese Frosting

3 medium eggs
1½ cup brown sugar
1½ cup vegetable/corn oil
1 tbsp vanilla extract
2 cups shredded carrots, 250g
¾ cup chopped pineapple tidbits, drained weight 183g
(3 115g pouch tidbits)
1 cup all purpose cream

3 cups All-purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon powder
Combine, mix and sift.

1 cup coarsely chopped walnut
1 cup raisins

Yield: 7½ to 8 cups batter

1 pc. 8x8x2 square foil tray, no need to grease. (3 cups batter)

3 pcs. 7x3 loaf tray, no need to grease. (1½ cup batter each)

Bake at pre-heated oven, 175c for 40 minutes, or until the centers are springy to the touch.

Cream cheese Frosting
16 oz cream cheese 450g, Level valley brand
½ bar unsalted butter 112.5g, cold but softened. Magnolia gold
½ bar salted ref. Margarine 112.5g, cold but softened. Dairy magic
2 tsp Bakersfield french vanilla
1 cup confectioners' sugar, sifted

*salted refrigerated margarine helps to balance the sweetness and gives stability to frosting, since margarine
does not melt easily. For firmer texture, you may add another 1 cup sifted confectioner's sugar.

Music: Battle now 02
URL: InShot