- 3 eggs
- 1 cup (250ml) sunflower oil
- 1 cup (160g) lightly packed brown sugar
- 1 1/2 cups self raising flour, sifted
- 1 tsp bicarbonate of soda
- 2 tsp cinnamon
- 2 carrots (about 250g) finely grated
- 3/4 cup (90g) walnuts
- 440g can of crushed pineapple, drained
Preheat oven to 180*C. Grease and line the base of a spring-form pan.
Using electric beaters, beat eggs, oil and sugar in a bowl until light and fluffy.
Using a metal spoon, fold in flour, baking soda and cinnamon. Add carrot and walnuts and pineapple. Gently combine. Spread mixture into prepared pan and bake for an hour or until a skewer comes out clean. Although I would just cook it for the whole hour because my bloody skewer came out clean but the centre of the cake was definitely gooey. Ah well.
Cool cake in pan, and once cool ice with cream cheese icing:
Place 250g cream cheese, 125g unsalted butter and 1 tsp vanilla in a bowl and beat until smooth. Add 500g sifted icing sugar and 1 tbsp lemon juice (I used lime) and beat until creeeeamy. Decorate with mango chunks and coconut threads.