- 1 1/2 cup sugar
- 1 cup Best Foods mayonnaise
- 3 eggs
- 2 large carrots grated
- 2 teaspoons vanilla essence
- 2 cup flour
- 1 1/2 teaspoon baking soda
- 1 1/2 baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon allspice
- 1/2 cup pineapple
Cream Cheese Icing
- 250 grams cream cheese room temperature
- 1/2 cup Best Foods mayonnaise
- Zest and juice 1 lemon
- 1/2 cup icing sugar
- chopped nuts, pumpkin seeds and apricots.
Preheat your oven on bake at 180°C. Grease a 25cm diameter loose bottomed cake tin and line the base with baking paper.
In a large bowl mix together the sugar, Best Foods™ Mayonnaise, eggs, and vanilla essence until combined.
Sift in the dry ingredients and mix well.
Add in crushed pineapple and juice and mix through. This batter is wetter than a standard cake batter but that’s why it’s so moist.
Spread into prepared tin and bake at 180°C for 45 to 50 minutes. The cake is ready when the top bounces back when pressed and a skewer inserted into the centre comes out clean.
Allow to cool before icing with cream cheese icing.
To make the cream cheese Icing, be sure the cream cheese is at room temperature. If not, pop it in the microwave for a few seconds to soften. Place all ingredients in a blender or a large bowl and mix until smooth.
Then spread over the top of the cake and garnish with nuts, seeds and dried fruit. Happy eating!