3 cups flour
2 tsp baking powder
1 ½ tsps bicarbonate of soda
1 Tbs cinnamon
1 tsps salt
1 ½ cups treacle brown sugar
1 cup extra light olive oil
3 cups coarsely grated carrot
1 tin crushed pineapple (use some juice)
½ cup chopped pecans
Preheat oven to 160°C.
Mix flour, baking powder, bicarbonate of soda, cinnamon and salt together. Set aside.
Beat sugar, oil and eggs. Add carrots, pineapple and nuts and mix well.
Add flour mixture. Mix well
Bake for 20-30 minutes or until nicely browned and a toothpick comes out clean.
500g icing sugar
1 tsp vanilla
½ cup cream cheese (Woollies)
Soften butter and beat well with icing sugar and vanilla essence until light and fluffy.
Add cream cheese and beat again until fluffy.
When cake is completely cooled, ice well.
Makes 18 muffins or 1 large cake
CAKE: Bake For 50 minutes