Carrot, almond and sweetcorn cake with minted cream cheese and pineapple

Preparation info
  • Makes


    20–24 cm round cake
    • Difficulty


Appears in
Vegetables: The new food heroes

By Peter Gordon

Published 2007

  • About

The addition of sweetcorn in this cake gives it both an unexpected flavour and a lovely texture. If you can’t get fresh sweetcorn, use canned corn-just make sure it’s not flavoured with peppers or herbs. Replacing the mint in the topping with basil gives a surprise as well.


  • 180 g unsalted butter, plus more for greasing
  • 200 g flour, plus more for dusting
  • 160


Preheat the oven to 180°C/gas 4 and prepare a 20–24cm round cake tin or 15 muffin tins by buttering and flouring them, or spray them with baking oil.

In a mixing bowl, cream the butter, the 160g sugar and all the honey, then add the beaten egg in 4 batches – the mix will someti