BANANA, CARROT & PINEAPPLE CAKE AKA SUNSHINE CAKE
This is a lovely iced cake (lighter version of a carrot cake) or have as a buttered loaf. I can kid myself that it is good for me because of the ingredients :) I saw this made on TV on the AWW Fresh cooking site (I think) and had to try it. It was a bit of a hit & miss with the ingredient amounts but I think I have them right as this is what I made mine with. I find I like to get all ingredients prepared first as then it is much easier to mix it altogether. Leave until cold before slicing)
Provided by Jen T
Categories Dessert
Time 1h20m
Yield 1 loaf or 20cm cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 180°C.
- For the cake, line a 20cm cake tin, or for a loaf, line a large loaf tin.
- In a large bowl beat the eggs, sugar and lemon zest together until creamy.
- Slowly add the oil while beating continuously.
- Sift the flour, salt, and baking powder together and stir into the creamed mixture.
- Fold in the banana, carrot, pineapple and chopped nuts until incorporated.
- Spoon mix into prepared tin and bake for 55-60 minutes or until firm to the touch.
- Remove from the oven and allow to sit for 10 minutes before turning out onto a cooling rack.
- Allow to cool and if a cake, ice and keep in an airtight container, or, if a loaf, wrap in plastic wrap to store, or place in an airtight container. Serve the loaf either plain or buttered.
- ICING:.
- In a medium bowl beat the cream cheese, icing sugar, lemon zest and juice until smooth.
- Spread over the cooled cake and decorate with pecan or walnut pieces.
Nutrition Facts : Calories 4330.7, Fat 247.4, SaturatedFat 61.2, Cholesterol 613, Sodium 1847.5, Carbohydrate 470.5, Fiber 27.9, Sugar 212.8, Protein 79.2
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