This recipe is perfect for a birthday cake. If you want a bigger cake, bake two and sandwich them together with extra topping before covering the outside. If you’re looking for a nutritional reason to indulge in this delicious cake, look no further than the fibre-rich carrots and calcium-rich cream cheese topping!
Preparation Time: about 30 minutes
Cooking Time: 45-55 minutes
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon each ground cloves, ground ginger and ground nutmet
240ml grape seed or good quality vegetable oil
250g dark brown sugar
70g golden caster sugar
4 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
400g grated carrot
200g diced ripe pineapple
125g chopped or ground walnuts
For the topping
225g full-fat cream cheese, at room temperature
50ml double cream
60g golden caster sugar
fine zest and juice of 1 lemon and 1 lime, more if you like it tangy
Preheat the oven to 180ºC/Gas Mark 4.
Grease a 22.5cm x 32.5cm baking tin and line the base with baking paper.
Mix the flour, baking powder, baking soda, salt and spices together in a large mixing bowl.
Mix the oil, sugars, eggs and vanilla extract together in a medium mixing bowl.
Pour the wet ingredients into the dry ingredients and mix well until combined.
Fold in the grated carrots, pineapple and walnuts and spread the batter into the tin.
Bake for 45-55 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the tin and set on a wire rack to cool (after around 45 minutes, put the cake into the fridge to speed up cooling).
Mix all the topping ingredients together and cover the cake.
Any leftover cake can be covered and stored in the fridge for up to five days.