Tropical Carrot Cake

• For the cake
• 1.5 cup(s) carrot(s)
• 15 oz (ounce) crushed pineapple
• 1 teaspoon(s) orange rind (grated)
• 2 cup(s) wholemeal flour (self-raising
• 3/4 cup(s) oil (any tasteless oil will do)
• 3 egg(s) (lightly beaten)
• 2/3 cup(s) caster sugar
• 1 teaspoon(s) cinnamon
• 1/2 teaspoon(s) mixed spice
• For the topping
• 9 oz (ounce) cream cheese (any)
• 1 teaspoon(s) orange rind (grated)
• 1/2 cup(s) icing sugar (sifted)

1. Preheat oven to 180oC/gas mark 4.
2. Grease and line a 25 x 15cm loaf tin.
3. Put all the cake ingredients (carrot, pineapple, rind, flour, oil, eggs, sugar & spices) into a large bowl and mix well with a fork. Spread evenly in the tin and bake for 55 minutes.
4. Turn cake out onto a wire rack and leave to cool.
5. To make the topping: Put the cheese, rind & icing sugar into a bowl. Beat until light and fluffy.
6. Spread topping onto carrot loaf. Easy and tasty!

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Taken from www.epicurious.com/recipes/member/views/tropical-carrot-cake-51767071 (may not work)