• 300 ml (10½ fl oz) vegetable oil, plus extra for oiling
• 300 g (10½ oz/2 cups) self-raising flour
• 3 teaspoons mixed spice
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda (baking soda)
• 275 g (9¾ oz) light muscovado or soft light brown sugar
• 2 flax eggs
• 150 g (5½ oz) coarsely grated carrots
• 60 g (2¼ oz/¾ cup) sultanas (golden raisins)
• 100 g (3½ oz) tin chopped pineapple

For the Icing

Frosting

• 60 g (2¼ oz) non-dairy butter, softened
• 200 g (7 oz) icing (confectioners’) sugar, sifted
• lemon juice, to taste
• grated zest of ½ lemon
• ½ teaspoon vanilla extract
• 1 splash non-dairy milk, if needed

Heat the oven to 170°C (325°F/Gas 3). Oil a 22 cm (8½ inch) cake tin and line the base with baking paper.

Whisk together the flour, mixed spice, baking powder, bicarbonate of soda and sugar. In a separate bowl, combine the flax eggs and oil.

Stir the wet mixture into the dry until well combined. Fold in the carrots, sultanas and pineapple. Scrape into the prepared tin and bake for about 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to rest in the tin for 5 minutes, then turn out onto a wire rack to cool.

To make the icing, beat the butter until creamy. Beat in the icing sugar, then the lemon juice, lemon zest and vanilla. Add a splash of milk to loosen if too thick. Once the cake is completely cold, swirl the icing over the top and side.