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
- Preheat oven to 350 degrees. Lightly brush oil on tube pan; sprinkle with flour, knocking out excess.
- In a bowl, combine flour, cinnamon, allspice, nutmeg, cloves, baking soda and salt.
- 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.
- 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
For the icing, in the bowl of an electric mixer combine icing ingredients and beat until smooth and thick enough to spread on the cake. To garnish, sprinkle iced cake with maple sugar.