Carrot and Pineapple Cake

Dish Notes: A great recipe from Antony Worrall Thompson. This moist cake is filled with nuts and spices – a real sweet treat. It also freezes well for added convenience.

Serves 16

Ingredients
• 450g wholemeal self raising flour

2 teaspoons baking powder
1/2 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
110g dark muscovado sugar
125ml light olive oil
2 eggs, lightly beaten
350g grated carrot
50g walnut pieces
110g raisins
25g desiccated coconut
250g crushed pineapple in natural juice
Golden icing sugar to dust (optional)

Method:
1. Preheat the oven to 180oc/ 350of/gas mark 4.
2. Grease and line the base of a 23cm tin with grease proof paper
3. Mix all the ingredients, except the icing sugar, and mix well until evenly combined
4. Transfer the mixture to the tin and level out the surface
5. Bake in centre of oven for about 1 hour or until risen and golden and a metal skewer comes out clean when inserted into the cake.
6. Leave in the tin to cool for approx 15 mins then transfer to a wire rack and leave until completely cold.
7. Dust with icing sugar before serving.

Nutritional Information: 259kcal, 13g fat, 2.5g sat fat, 0.08 g sodium (per portion)