(:groupheader:)(:Summary: Baking:) <:vspace> !! {$Namespaced} Make one large, or two medium cakes, or 24 muffin sized cup cakes. Recipe can be halved. >>ingredients<< 3 cups plain flour 2 cups caster sugar 1 teaspoon salt 1 teaspoons baking soda 1 cup undrained crushed pineapple (the smallest tin size is fine - (pineapple can be omitted)) 2 cups grated carrot (usually 2-3 carrots) 4 eggs 1 cups oil 1 teaspoon vanilla essence cup sunflower seeds >><< <:vspace> * Into a large bowl sift flour, sugar, salt, and baking soda. * Add the sunflower seeds. * In a separate bowl beat the eggs * add the oil, pineapple, vanilla essence and carrots, mix. * Make a well in the dry ingredients bowl, then pour in the previously mixed wet ingredients. * Stir until all everything is combined and all the flour is absorbed. * Put into prepared tins, and bake at 180&deg; C. If making cupcakes, check after 15-20 minutes, so that a skewer inserted in the middle comes out clean. * A recipe cake takes around 40 minutes, a full-size cake around an hour or more. <:vspace> !!! Cream Cheese Icing >>ingredients<< 250 grams cream cheese (not lite as its too runny and doesnt set) 50 gms butter, 1 tsp vanilla essence, 1 cups icing sugar >><< <:vspace> * Allow cream cheese to soften at room temperature. * Soften butter at low temperature in microwave or over hot water in saucepan, being careful not to melt it. * Add to the cream cheese, and beat together with a whisk until lump free (ok to have a few little lumps). * Add the vanilla essence, then the sifted icing sugar. * Pour over centre of cake and allow it to spread out. * Help with a clean knife to get it to the edges. * If icing cupcakes, cut a small corner in a plastic bag and squeeze icing through this in a spiral pattern from the outside in. * Decorate cakes with a few pumpkin seeds, cut-up dried apricots and sunflower seeds. <:vspace> -< %noprint% [[Category/]]: [[!Baking]] <:vspace> <:vspace> (:groupfooter:) <:block>