This recipe is perfect for a birthday cake and a great excuse to go to town on the decoration. 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, look no further than the fibre-rich carrots, wholemeal flour and calcium-rich mascarpone cheese topping!
Prep time:about 30 minutes
Cooking time:45-55 minutes
- 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.
- 300g flour
- 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
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