Tropical Carrot Cake

A community recipe by Mojo

Not tested or verified by Nigella.com

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Introduction

This is a cake that I make all the time. It is simple to make (I actually got the recipe from a kiddies cookbook) and tastes delicious!

Ingredients

Serves: 6

For the Cake

1½ cups carrots
15 ounces crushed pineapple
1 teaspoon grated orange rind
2 cups self-raising whole wheat flour
¾ cup oil (any tasteless oil will do)
3 lightly beaten eggs
⅔ cup superfine sugar
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice

For the Topping

9 ounces cream cheese (any)
1 teaspoon grated orange rind
½ cup sifted confectioners' sugar

Method

Tropical Carrot Cake is a community recipe submitted by Mojo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180oC/gas mark 4.

Grease and line a 25 x 15cm loaf tin.

Put all the cake ingredients (carrot, pineapple, rind, flour, oil, eggs, sugar & spices) into a large bowl and mix well with a fork. Spread evenly in the tin and bake for 55 minutes.

Turn cake out onto a wire rack and leave to cool.

To make the topping: Put the cheese, rind & confectioners' sugar into a bowl. Beat until light and fluffy.

Spread topping onto carrot loaf. Easy and tasty!