Name: Carrot cake with cottage cheese icing
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: serving
Cuisine: Bake
Ingredients: 375.00 g flour cake; 10.00 ml Robertson's baking powder; 8.00 ml Robertson's bicarbonate of soda; salt just a pinch; 10.00 ml cinnamon ground; 5.00 ml mixed spice ground; 4.00 eggs large; 200.00 g brown sugar; 310.00 ml oil; 560.00 ml carrots finely grated; 250.00 ml pineapple crushed, tinned; 125.00 ml walnuts chopped; 125.00 g butter unsalted; 250.00 g cottage cheese; 525.00 g icing sugar

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Ingredients (15)

375.00 g	flour — cake
10.00 ml	Robertson's baking powder
8.00 ml	Robertson's bicarbonate of soda
	salt — just a pinch
10.00 ml	cinnamon — ground
5.00 ml	mixed spice — ground
4.00	eggs — large
200.00 g	brown sugar
310.00 ml	oil
560.00 ml	carrots — finely grated
250.00 ml	pineapple — crushed, tinned
125.00 ml	walnuts — chopped

COTTAGE CHEESE ICING

125.00 g	butter — unsalted
250.00 g	cottage cheese
525.00 g	icing sugar

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Method:

Preheat oven to 180 ºC. Sift the dry ingredients together thoroughly. Beat the eggs and sugar until light. Beat in the oil with a handbeater for 2 minutes. Mix in the sifted ingredients and add the carrots, pineapple and nuts, folding in thoroughly. Grease a 28 cm loose-bottomed springform tin ring. Pour the cake mixture into the tin and bake in the oven for 45 minutes. Cool in the tin for 10 minutes before turning out.
To make the icing, cream the butter and cottage cheese together and gradually add the icing sugar. Chill to firm before icing the cooled cake.
Makes 1 cake.