Prep 40 mins
Cook 1 hr 20 mins
From BBC Good Food, this is a moist, delicious cake, and it doesn't have raisins in it, which is a big plus for me, since they're not my favourite thing.
- 300 g plain flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 200 g brown sugar
- 4 eggs
- 250 ml vegetable oil
- 1 orange, zested
- 1 lemon, zested
- 200 g carrots, peeled and finely grated
- 150 g walnuts, chopped
- 227 g crushed pineapple, drained
- 125 g unsalted butter, at room temperature
- 50 g icing sugar
- 250 g cream cheese
- Heat the oven to 300 degrees F.
- Line a 10" springform pan with parchment paper.
- Sift the flour, cinnamon, baking powder and baking soda together and stir in the sugar.
- Beat the eggs with the oil and citrus zests.
- Stir in the carrots and fold everything into the flour mixture.
- Fold in the walnuts and pineapple.
- Spoon the mixture into the cake tin and bake for 1 hour and 20 minutes or until a skewer come out clean.
- For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese.
- Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.