Spi ced carrot cake with maple sy rup
Serves 15 Ready in 1 hr 20 min
250ml vegetable oil
400g muscovado sugar 300g self-raising flour
2 tsp ground cinnamon
1 tsp ground allspice
60g pecans, chopped 200g canned pineapple chunks, drained
For the topping
30g margarine or butter spread 125g icing sugar, sieved
½ tsp vanilla bean paste Finely grated zest of 1 orange 2 tbsp maple syrup 1 Heat oven to 180°C. Pour the oil into a large mixing bowl with the eggs and sugar. Whisk together for a few min. Sieve in the flour, cinnamon and allspice. Add the pecans
and pineapple and fold everything together.
2 Spoon into a 18 x 28cm tin lined with baking paper and bake for 50-60 min, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool.
3 Mix the spread together with 30g of the icing sugar and the vanilla bean paste, to make an icing. Spread over the top of the cake.
4 Combine the remaining icing sugar with just enough water to make a smooth piping icing. Put into a plastic piping bag, snip off the end and drizzle over the top of the cake. Sprinkle with orange zest and drizzle over the syrup.