Carrot pineapple cake
Ingredients
- 175ml vegetable oil, plus extra for the tin
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 300g light brown soft sugar
- 3 eggs
- 100ml milk
- 1 tsp vanilla extract
- 250g carrot, grated
- 200g pineapple, from a can and drained, or fresh, juice reserved, finely chopped
- 75g walnuts, chopped (optional)
- pineapple flowers, to serve (optional; see recipe, below)
- 100g butter
- 275g icing sugar
- 1 tsp vanilla extract
- 150g full fat soft cheese
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