• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Leona's Canadian Carrot Cake

Recipe Sourced from Leona Gusnowsky – Winnipeg, Canada

Robyn tried this delicious cake in Winnipeg, Canada, when she and Chris were invited to Leona and Bennie’s home for dinner.  Robyn thought it was “perfect” with our Pfeiffer Rutherglen Topaque – a wine which Bennie imports into Canada!

100 grams pecans or walnuts (optional)
2 ½ cups finely grated raw carrots
1 cup crushed pineapple
260 grams all-purpose flour (plain flour for us Oz “pfolk”)
1 teaspoon baking soda  
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
4 large eggs
300 grams granulated white sugar
240  ml vegetable or canola oil (or other flavourless oil)
2 teaspoons pure vanilla extract

Preheat oven to 350ºC and place rack in centre of oven. Butter or spray 2 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of greaseproof paper.  

Toast (if using) the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.  Peel and finely grate the carrots.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.  In bowl of electric mixer, beat the eggs until frothy (about 1 minute).  Gradually add the sugar and beat until the batter is thick and light coloured (about 3 - 4 minutes).  Add the oil in a steady stream and then beat in the vanilla extract.  Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed.

With a large rubber spatula fold in the grated carrots, pineapple and chopped nuts.  Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the centre comes out clean.    

Remove from oven and let cool on a wire rack.  After about 10 minutes invert the cakes onto the wire rack, remove the pans and greaseproof paper, and then cool completely before frosting.  

Cream Cheese Frosting
57 grams unsalted butter
227 grams cream cheese
230 grams confectioners icing sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest (outer yellow skin of lemon) (optional)

In bowl of electric mixer, beat the cream cheese and butter, on low speed, just until blended with no lumps.  Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.  Beat in the vanilla extract, and lemon zest.  

To assemble place one cake layer onto your serving plate.  Spread with about half the frosting.  Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake.  If desired, garnish with toasted nuts on the top and sides of the cake. Cover and refrigerate any leftovers.

Serve with a glass of Pfeiffer Rutherglen Topaque.

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