Carrot pineapple and walnut cake with cream cheese topping

Ingredients

• 2 large free-range eggs, beaten
• 240g/9oz soft light brown sugar
• 200ml/7fl oz vegetable oil, plus extra for greasing
• 250g/8oz self-raising flour
• 1 tsp bicarbonate of soda
• 325g/11½oz carrots, peeled and coarsely grated (you’ll need 275g/8oz prepared carrot)
• 75g/2½oz walnut halves, roughly chopped, plus extra for garnish
• ½ tsp flaked sea salt
• 2 tsp ground cinnamon
• pinch ground nutmeg
• 227g/8oz can pineapple slices in juice, drained and roughly chopped
• 100g/3½oz very soft butter
• 175g/6oz icing sugar, sifted
• 250g/9oz mascarpone
• 50ml/2fl oz soured cream
• 1 tsp vanilla extract
• 2 unwaxed lemons, finely grated zest only

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