PINEAPPLE CARROT CAKE
25 AUG 2016
Put the Dream Pot to good use on the road
Boiling time on stove: 30 minutesCooking time in the DreamPot: 3 hours minimumCook in the:✓ 5 litre DreamPot✓ 6 litre DreamPot
½ cup vegetable oil1 cup brown sugar3 eggs (room temperature)2 cups SR Flour1 teaspoon bicarb soda1 teaspoon cinnamon1 cup grated carrot¾ cup tinned crushed pineapple (well drained)½ cup crushed walnuts
250g cream cheese½ cup (80g) icing sugar½ teaspoon vanilla essence
Grease the large loaf pan with cooking spray and line the base with baking paper.Place into a bowl oil, brown sugar, eggs and beat together until thick and combined.Sift together the flour, soda and cinnamon. Pour oil, sugar and egg mixture into sifted flour, and stir to combine.Mix through grated carrot, crushed pineapple and walnuts.Spoon the mixture into the large loaf pan. Cover the large loaf pan with a piece of baking paper and then with alfoil. Secure with an elastic band.Place 5 trivets (5 biscuit cutters or empty tuna cans) into the base of the large inner pot. Fill with hot water to cover in and around the trivets.Place the large loaf pan onto the trivets and fill with hot water to come half way up the side of the loaf pan.Bring to the boil on the stove. Cover with the stainless steel lid.Once boiling reduce the heat checking occasionally to ensure that a gentle boil is maintained for 30 minutes.Transfer into the DreamPot for the minimum cooking time.Allow to stand for 10 minutes before removing the cake from the large loaf pan. When cooled, ice with cream cheese icing.