Carrot Pineapple Cake With Candied Orange Peel

• 4 tbsp sunflower oil
• 4 None medium eggs, beaten
• 1 None orange, juiced
• 3/4 cup dark brown sugar
• 1 3/4 cups self-rising flour, sifted
• 1 tsp baking powder
• 1 oz pecan nuts, chopped
• 8 oz carrots, grated
• 7 oz dried pineapple, finely chopped
• None None Icing and Decorations
• 1 3/4 cups powdered sugar, sifted
• 2 oz low-fat cream cheese
• 1/4 cup sugar
• None None rind of 1 orange, cut into strips
• 6-8 None pecan halves

1. Preheat oven to 375u0b0F. Grease an 8 inch round cake pan and line the base. For the batter, mix together the oil, eggs and orange juice. In a separate bowl, stir together the brown sugar, flour, baking powder and pecans. Pour in the egg mixture and stir to combine. Stir in the carrots and pineapple. Pour into the pan and smooth the surface. Bake 55-60 mins until golden and firm to the touch. Cool in pan 10 mins before turning out onto a wire rack to cool completely.
2. For the icing, gradually beat the powdered sugar into the cream cheese. Chill 30 mins until firm. Spread on cake.
3. For the decorations, place the granulated sugar and 3 tbsp water in a small pan. Boil until caramel-colored. Quickly dip the orange rind and pecans into the mixture. Dry on parchment paper, arrange on cake and serve.

sunflower oil, eggs, orange, brown sugar, flour, baking powder, nuts, carrots, pineapple, icing and decorations, powdered sugar, cream cheese, sugar, orange, pecan

Taken from recipes-plus.com/api/v2.0/recipes/28802 (may not work)