Name: Moist carrot cake
Cook time: 50 min
Total time: 50 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 225.00 g flour cake; 125.00 g castor sugar; 5.00 ml Baking powder; 5.00 ml Bicarbonate of soda; 5.00 ml cinnamon ground; 175.00 g pineapple tinned, crushed and drained; 2.00 ml salt; 45.00 ml oil; 2.00 eggs whisked; 65.00 ml brown sugar soft; 350.00 g carrots finely grated; 2.00 lemons juice only; 80.00 ml raisins seedless; 250.00 g cottage cheese low-fat, smooth; 30.00 ml sugar; 30.00 ml icing sugar sifted

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Ingredients (16)

225.00 g	flour — cake
125.00 g	castor sugar
5.00 ml	Baking powder
5.00 ml	Bicarbonate of soda
5.00 ml	cinnamon — ground
175.00 g	pineapple — tinned, crushed and drained
2.00 ml	salt
45.00 ml	oil
2.00	eggs — whisked
65.00 ml	brown sugar — soft
350.00 g	carrots — finely grated
2.00	lemons — juice only
80.00 ml	raisins — seedless

ICING

250.00 g	cottage cheese — low-fat, smooth
30.00 ml	sugar
30.00 ml	icing sugar — sifted

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Method:

Preheat the oven to 180 ºC and spray a 20 cm round cake tin with non-stick spray. Sift the cake flour, castor sugar, baking powder, bicarbonate of soda, cinnamon and salt together. Mix the pineapple, oil, eggs and brown sugar together and add to the flour mixture. Add the grated carrots, lemon juice and raisins and stir until mixed. Turn into the prepared cake tin and bake for about 40-60 minutes until done and a testing skewer comes out clean. Cool completely in the cake tin. Stir the cottage cheese, sugar and icing sugar together until blended and
spread over the cake. Decorate with glaced orange rind if desired.
Makes 1 medium sized cake.