Carrot pineapple cake w maple syrup frosting.
1 cup melted unsalted butter
1 1/2 cup castor sugar
3 eggs
2 tsp vanilla essence
1 1/2 cup grated carrot
1 canned pineapple - discards the syrup and blend
3 cup all purpose flour*
2 tsp baking powder*
1 1/2 tsp soda bicarbonate*
1/3 tsp salt*
Line two 7" pan with parchment and grease with butter.
Heat the oven 160 degree.
Melt butter on medium heat. Let the melted butter cool.
Pour in cool melted butter in mix bowl. Whisk the butter with sugar.
Put eggs one at time into the mixture. Continue whisking.
Pour in grated carrot and puree canned pineapple.
Put the sifted * inside dan whisking until all ingredient well combine.
Divide the batter into two portion and put every portion inside each pan.
Bake the cake within 30 min 160degree celcius - after 30 min suggested to test the cake with skewer to ensure the cake properly cooked.
Maple syrup frosting
500g philadelphia cream cheese
120g butter
2 cup icing sugar
1/4 cup maple syrup.
Cream the cheese and butter.
Put in the icing sugar.
Pour the maple syrup.
Mix until all ingredient well corporated.
Chill the frosting a while for easy handling.
# always make sure the eggs at room temperature.. If not posibility to turn out as carrot pineapple blondies always there.
# Do not open the oven door before 30 min baking time. This to ensure the leavening process not interupted.
# Bake only one pan at time if your oven is small.
# Frosting your cake using your own creativity.
# Use very good cheese for frosting.Only GOOD CHEESE!
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