Carrot and Pineapple Cake

• vegetable oil↗175ml ml

  plus extra for greasing the pan

• self-raising flour↗250g g
• baking soda↗1 tsp tsp
• ground cinnamon↗1 tsp tsp
• spice mix1 tsp tsp
• soft light-brown sugar↗300g g
• eggs↗3
• milk↗100ml ml
• vanilla extract↗1 tsp tsp
• carrot↗250g g

  grated

• pineapple↗200g g

  canned, drained, or fresh, juice reserved, finely chopped

• walnuts↗75g g

  chopped (optional)

• pineapple flowers↗

  for garnish (optional; see recipe below)

• butter↗100g g
• icing sugar↗275g g
• ванільний екстракт↗1 tsp
• м'який сир (повний жир)↗150g

Step-by-step instructions

1. 1

   Grease a cake tin of 23 cm diameter and at least 7 cm deep with oil, then line the bottom and sides with baking parchment. Preheat the oven to 180 °C/160 °C with convection/gas 4. In a large bowl combine flour, baking soda, spice mix and sugar with ¼ tsp salt. Using your fingertips rub the dry mixture for a few minutes to dissolve any sugar lumps.

2. 2

   Whisk oil, eggs, milk and vanilla extract in a jug and pour into the dry ingredients. Add the grated carrot, chopped pineapple and walnuts (optional), then gently fold everything together with a spatula.

3. 3

   Pour the batter into the tin and smooth the top with a spatula. Bake for 1 hour until the cake has risen and a skewer inserted in the centre comes out clean. If raw batter remains on the skewer, return to the oven for another 5 minutes and check again. Let cool in the tin for 15 minutes, then transfer to a rack and drizzle 1 tbsp pineapple juice (if using canned pineapple) over the sponge. Allow to cool completely.

4. 4

   For the glaze, beat butter and half the icing sugar by hand or with an electric mixer until smooth. Add the remaining icing sugar and vanilla and beat a few more minutes until glossy, then fold in the cream cheese. Place the cake on a plate or stand and spread the glaze over the top. Garnish with pineapple “flowers” if using (see recipe below). Store the cake in an airtight container in a cool place for up to two days.