Ingredients (serves 12 portions):
- 225g/8 oz self-raising flour
- 1.5 tsp baking powder
- 1.25 tsp baking soda
- 1.5 tsp cinnamon
- 1/2 tsp salt
- 3 eggs beaten
- 175g/6 oz granulated sugar
- 157ml/6 fl oz vegetable oil
- 200g/8 oz carrots grated
- 50g/2 oz walnuts, roughly chopped
- 50g/2 oz sultanas (optional)
- 3 rings of tinned pineapple
- 100g/4 oz cream cheese
- 50g/2 oz butter, melted
- 225g/8 oz icing sugar
- 2 tsp vanilla extract
- 1 tsp lemon juice
- Grease and line your baking tin with dimensions roughly 30x23cm and 5cm deep. It’s not a big deal if you aren’t exact but just to give you an idea.
- Pre-heat oven to 150 degrees (fan
- Sieve together the flour, baking-powder, baking soda, cinnamon and salt. Set aside.
- In another bowl, make sure that the beaten eggs are thick then gradually add all of the sugar, beating continually. We used a mixer for this but you could do it manually as well. Then gradually add all of the oil. Fold in the dry ingredients and carrot alternatively, but be careful not to overwork the mixture. Stir in the nuts, pineapple and sultanas/raisins at this point.
- Pour the mixture into the prepared tin. Bake for 35 minutes until golden brown/ a cocktail stick inserted into the cake comes out clean. Cool.
- Beat the cream cheese until it is soft and creamy. Slowly mix together the melted butter and the cream cheese, then fold in the icing sugar until the mixture is smooth enough for spreading. Beat in the vanilla extract and lemon juice. If the mixture seems runny, refrigerate an hour before use.
- Spread the icing once the cake has cooled. We decorated ours with walnuts.
The cake will keep well for 3-4 days at room temperature. The cake without the icing can be frozen for 4 months and with icing can be frozen for up to 3 months.