Jackson’s Catering Carrot Cake

This recipe will roughly make 10 portions. Recipe by Kris at Jackson's Catering of Newcastle

Making the Cake:

• 2 cups all-purpose flour, unbleached if possible
• 1/4 teaspoon nutmeg
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 tsp ground allspice
• 2 teaspoons baking soda
• 3 large eggs
• 1-1/2 cups granulated sugar
• 1/2 cup sour milk
• 1/2 cup granulated maple sugar or brown sugar
• 2 cups grated carrots
• 1 cup vegetable oil
• 1 1/2 cups crushed, well-drained pineapple
• 1 cup grated coconut (optional)
• Oil and flour to grease a 10-inch tube or angel food cake pan

1. Preheat oven to 350 degrees. Lightly brush oil on tube pan; sprinkle with flour, knocking out excess.
2. In a bowl, combine flour, cinnamon, allspice, nutmeg, cloves, baking soda and salt.
3. In another large mixing bowl, whisk together eggs, sugar, maple sugar, oil and sour milk. With a rubber scraper, stir in carrots, pineapple and coconut; fold in dry ingredients until well combined.
4. Pour mixture into prepared pan and bake 1 hour. Test for doneness using a toothpick inserted into the centre, which should come out clean. Remove from oven and leave cake to cool in the pan for 10 minutes Use a table knife to separate cake from pan; invert onto a plate. Cool completely before spreading maple icing on the cake.

Making the Icing:

• 1/2 cup butter
• 8 ounces or 225 grams of cream cheese
• 2 teaspoons of maple syrup
• 3 cups of icing sugar