Carrot cake with pineapple Recipe

For the cake

Makes 2 cakes

Ingredients

• ½ pint cooking oil
• 3 eggs, beaten
• 1 lb shredded carrots
• 1 can unsweetened drained, crushed pineapple (about 8oz can), if you cannot get crushed pineapple buy cubed and chop in a food processor or blender.
• 12 oz plain flour
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 1 tsp cinnamon
• 2 tsp vanilla extract
• 8 oz chopped nuts
• 8 oz raisins

Instructions

• Heat oven to 170C/150C fan.
• Mix oil, and sugar, add eggs, carrot and pineapple.
• In a separate bowl mix together flour, bicarbonate of soda, salt and cinnamon and mix well.
• Add vanilla extract, nuts and raisins.
• Bake in two tins (I use 2 8 inch sandwich tins) for about 1 ½ hours.

N.B. How long the cakes need in the oven depends on how well drained the pineapple is and how juicy the carrots are.

For the topping

Ingredients

• 2 oz butter
• 2 oz Philidelphia cheese
• 2 oz icing sugar
• Juice of ½ a lemon

Instructions

• Beat together and spread over the cake.
• You could also make orange marzipan carrots to sit on the top.