Recipes Bakes & Desserts

Carrot bundt cake

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3 large eggs, beaten
1 cup (250 ml) Huletts Caramel Sugar
½ cup (125 ml) sunflower or canola oil
1 tsp (5 ml) vanilla essence
100 ml plain yoghurt
½ cup (125 ml) coarsely grated pineapple, drained if very juicy
2 cups (500 ml) finely grated carrots
2 cups (500 ml) cake flour
½ Tbsp (7,5 ml) baking powder
½ tsp (2,5 ml) bicarbonate of soda
¼ tsp (1,25 ml) salt
4 tsp (20 ml) ground mixed spice
⅓ cup (80 ml) finely chopped nuts of your choice like macadamias, pecans or almonds
⅓ cup (80 ml) desiccated coconut

Preheat oven to 180°C. Grease a large 20-22 cm bundt tin with a thin layer of oil (see tip). Sprinkle a tablespoon of extra cake flour into the tin and then tilt and tap tin to lightly coat the inside with a thin dusting of flour. Shake out the excess flour. Alternatively, line and grease a 24 cm cake tin with baking paper.
Beat eggs and caramel sugar together in a large mixing bowl with an electric beater or in a stand mixer for 5 minutes until it is a light caramel colour. Slowly add the oil and vanilla, while beating until fluffy.
Gently fold in the yoghurt, pineapple and carrots.
Sift the cake flour, baking powder, bicarb, salt and mixed spice together in a mixing bowl. Stir in the nuts and desiccated coconut until well coated.
Using a large metal spoon, fold the dry ingredients into the wet mixture until just mixed through and no dry flour is visible. Take care not to overmix
Pour the batter into the prepared tin and gently smooth on top.
Bake for 40-45 minutes or until a cake tester or skewer comes out clean.
Allow cake to cool down in the tin for at least 20-30 minutes to ‘steam’ and pull away from the sides of the tin. Gently loosen the cake from the edges with a palette knife or silicone spatula and turn out onto a cooling rack. Allow to cool down completely.

Spoon the cottage cheese into a mixing bowl and whisk to soften slightly. Add the icing sugar and carefully stir until just smooth and a thick paste-like consistency. Take care not to overmix. The more you whisk the runnier the mixture becomes.
Place the cake on a large cake plate, spoon the icing on top and allow to drizzle down. Garnish immediately with the extra nuts and coconut so that the ingredients set in the drizzle.

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