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27/03/2010

Carrot and Pineapple Cake

Ingredients £1.10

225g (8 oz) Self Raising Flour

1 x 5 ml spoon (1 tsp) ground mixed spice

1 x 2.5 ml spoon (½ tsp) ground ginger

150g (5 oz) soft dark brown sugar

150g (5 oz) carrots, peeled and finely grated

100g crushed pineapple or slices finely chopped

2 medium eggs

150 ml (¼ pint) corn or sunflower oil

To finish:

50 g (2 oz) butter

1 tub cream cheese (full fat)

2 x 15 ml spoon (2 tbsp) pineapple juice

50g pineapple chunks

340 g (12 oz) icing sugar

Method

1

Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease and line the base of an 28 x 18 cm (11 x 7 inch) oblong tin or a 6” cake tin for a deeper cake not slices.

2

Place the flour and mixed spice in a large bowl and mix thoroughly. Stir in sugar, carrots and pineapple. Make a well in the centre and add the eggs, oil and milk. Beat well with a wooden spoon until evenly blended.

3

Place in the prepared tin and bake for 40 minutes. Turn out from the tin and cool on a wire rack.

4

Cook individual cakes for 25 minutes checking after 20 and cool on a wire rack.

5

Beat the butter, cream cheese, pineapple juice until smooth light and fluffy add the icing sugar and beat till blended. Spread over cake or pipe onto smaller cakes and finish with pineapple chunks.