Pineapple and carrot cake

Name: Pineapple and carrot cake
Ingredients: 250 g/9 oz/2¼ cups plain (all-purpose) flour; 10 ml/2 tsp baking powder; 5 ml/1 tsp bicarbonate of soda (baking soda); 5 ml/1 tsp bicarbonate of soda (baking soda); 115 g/4 oz/½ cup butter, melted and cooled, plus extra for greasing; 30 ml/2 tbsp icing (confectioners’) sugar; 150 g/5 oz/scant ¾ cup mascarpone; 75 g/3 oz/¾ cup walnut pieces; 75 g/3 oz fresh or canned pineapple, drained and finely chopped; 225 g/8 oz/1 cup soft light brown sugar; 45 ml/3 tbsp poppy seeds; 5 ml/1 tsp ground cinnamon; pinch of salt; 75 g/3 oz fresh or canned pineapple, drained and finely chopped; 225 g/8 oz raw carrots, finely grated; finely grated rind of 1 orange; 3 eggs, beaten

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This is one of the most irresistible cakes ever invented. The poppy seeds and walnut pieces add crunch, and a tangy citrus mascarpone icing makes a delicious topping.

Ingredients

115 g/4 oz/½ cup butter, melted and cooled, plus extra for greasing
250

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 900 g/2 lb