TROPICAL CARROT CAKE

TROPICAL CARROT CAKE image

Yield 8 Generous slices

Number Of Ingredients 14

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For the cake
1.5 cup(s) carrot(s)
15 oz (ounce) crushed pineapple
1 teaspoon(s) orange rind (grated)
2 cup(s) wholemeal flour (self-raising
¾ cup(s) oil (any tasteless oil will do)
3 egg(s) (lightly beaten)
⅔ cup(s) caster sugar
1 teaspoon(s) cinnamon
½ teaspoon(s) mixed spice
For the topping
9 oz (ounce) cream cheese (any)
1 teaspoon(s) orange rind (grated)
½ cup(s) icing sugar (sifted)

Steps:

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 & icing sugar into a bowl. Beat until light and fluffy. Spread topping onto carrot loaf. Easy and tasty!