Carrot and Pineapple Cake

I was planning on baking this cake as a thank you present at the end of my recent dietetic placement, however unfortunately it came to an end earlier than expected. Therefore, I decided to treat myself and bake it anyway. This cake is moist and has a slight caramel flavour thanks to the carrot, pineapple and brown sugar. The orange buttercream tops it off nicely, giving a citrussy hit, however this can be substituted for the more classic cream cheese frosting to make a non-vegan version. The ingredients in the cake can also be adapted as per your taste, swapping the pineapple for dried fruit and walnuts for pecans or almonds. Whatever you choose to include, it is sure to be delicious!

Recipe - Makes 6 inch traybake

For the cake:

• 75ml sunflower oil
• 100g light muscovado sugar
• 50ml oat milk (or other dairy-free milk)
• 100g self-raising flour
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• Pinch salt
• 1/2 tsp mixed spice
• 115g carrot, grated
• 75g pineapple, diced into small chunks
• 25g walnuts, chopped

For the buttercream and decoration:

• 40g margarine, softened
• 120g icing sugar
• Zest 1/2 orange
• 1 tsp oat  milk 
• Waluts, chopped, for sprinkling

Preheat the oven to 170C. Grease and line a 6 inch traybake tin and set aside until needed. To make the cake batter, put the oil, sugar and milk in a bowl and whisk together until mixed well. Combine the flour, baking powder, bicarbonate of soda, salt and mixed spice in a bowl. Tip in the wet mixture and fold in until smooth. Add the carrot, pineapple and walnuts and stir until evenly dispersed. Tip the batter into the lined baking tin and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Remove and transfer to a wire rack to cool.

Meanwhile, prepare the buttercream. Cream the margarine and icing sugar together until pale and light, then add the orange zest and milk. When the cake is cool, spread the buttercream evenly over the top and sprinkle with walnuts. Cut into squares and serve.