Dark and rich with lots of juicy fruit, this is carrot cake heaven. The crumb is deliciously moist so icing isn’t strictly necessary, but a swirl of lemony icing on top is a bonus.
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
To make the icing, beat the butter until creamy. Beat in the icing sugar, then the lemon juice, lemon zest and vanilla. Add
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