Christmas Carrot Cake
1 ½ cups flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 ½ teaspoons cinnamon
¾ teaspoon salt
6 tablespoons dried cranberries, chopped
¾ cup chopped walnuts
¾ cup crushed pineapple, drained well
1 ½ cups grated carrots
1 ½ cups sugar
1 1/8 cups vegetable oil
3 tablespoons hard butter
2/3 cup icing sugar
Juice of one lemon
500 g cream cheese, cubed
4 rosemary sprigs
1 tbsp pomegranate arils
Preheat oven to 350°F.
In a large bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
Stir in the cranberries, walnuts, pineapple, and carrots to coat in the flour mix.
In a food processor, add the eggs, sugar and oil and blend until smooth.
Add the egg mixture to the flour mixture and mix until just combined.
Pour into a greased and floured 8” x 8” baker.
Bake for 65-75 minutes or until an inserted knife comes our clean.
Place cake on rack to cool
FOR THE ICING:
Add the butter into a food processor, then sift in the icing sugar, pour in the lemon juice, and add the cream cheese. Blend until smooth and creamy.
Once the cake has cooled, spread the icing.
Decorate with rosemary sprigs and pomegranate arils.
Serve and enjoy!