Ingredients

175ml vegetable oil, plus extra for the tin

250g self-raising flour

1 tsp bicarbonate of soda

1 tsp ground cinnamon

1 tsp mixed spice

300g light brown soft sugar

3 eggs

100ml milk

1 tsp vanilla extract

250g carrot, grated

200g pineapple, canned and drained (juice reserved) or fresh, finely chopped

75g walnuts, chopped (optional)

100g butter

275g icing sugar

1 tsp vanilla extract (for icing)

150g full fat soft cheese

Pineapple flowers to serve (optional)

Instructions

Step 1: Preheat your oven to 180°C (160°C fan or gas mark 4). Oil a 23cm cake tin with a depth of at least 7cm and line the base and sides with baking parchment.

Step 2: In a large bowl, combine the self-raising flour, bicarbonate of soda, ground cinnamon, mixed spice, light brown sugar, and ¼ tsp salt. Rub the mixture with your fingertips for a few minutes to break up any lumps.

Step 3: Whisk together the vegetable oil, eggs, milk, and vanilla extract in a jug. Pour this into the dry ingredients.

Step 4: Add the grated carrot, chopped pineapple, and walnuts if using. Fold gently with a spatula until just combined.

Step 5: Transfer the batter to the prepared tin, smoothing the top evenly with the spatula.

Step 6: Bake for about 1 hour, testing with a skewer near the end. The cake is done when a skewer inserted into the center comes out clean. If wet batter sticks, return to the oven and check every 5 minutes.

Step 7: Allow the cake to cool in the tin for 15 minutes, then transfer to a wire rack. Spoon 1 tablespoon of the reserved pineapple juice over the cake if using canned pineapple. Let it cool completely.

Step 8: To make the icing, beat the butter and half the icing sugar until smooth using a hand mixer or by hand. Add the remaining icing sugar and vanilla extract, continuing to beat until creamy and well combined. Finally, fold in the soft cheese until smooth.

Step 9: Place the cooled cake on a serving plate and spread the icing generously on top. Decorate with pineapple flowers if desired before serving.

Tips & Variations

For a nuttier taste, toast the walnuts lightly before adding them to the batter.

Use fresh pineapple if possible for a brighter flavor, but be sure to reserve some juice to drizzle over the cake.

If you prefer, replace the walnuts with pecans or omit nuts altogether for a nut-free version.

The pineapple flowers are a decorative touch but can be skipped without affecting the cake’s flavor.

Storage

Store the cake in an airtight container in a cool place for up to two days. For longer keeping, refrigerate it and allow the cake to come to room temperature before serving. The cream cheese icing means it’s best enjoyed within a couple of days. Reheat slices briefly in the microwave if you prefer them warm.

FAQs

Can I use a different type of oil?

Yes, you can substitute vegetable oil with another neutral oil like sunflower or light olive oil. Avoid strong-flavored oils that might overpower the cake.

How can I make the cake dairy-free?

Replace the butter in the icing with a dairy-free margarine and use a dairy-free cream cheese alternative. Make sure to check that the sugar and other ingredients are also suitable for a dairy-free diet.