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225 g/8 oz/1 cup caster (superfine)
sugar
2 eggs
120 ml/4 fl oz oil
1.5 ml salt
5 ml/1 tsp bicarbonate of soda (baking soda)
100 g/4 oz/1 cup self-raising (self-rising) flour
5 ml/1 tsp ground cinnamon
175 g/6 oz carrots, grated
75 g/3 oz walnuts, chopped
225 g/8 oz crushed pineapple with its
juice
For the icing (frosting):
15 g/1 tbsp butter or margarine
50 g/2 oz cream cheese
10 ml/2 tsp lemon juice
Icing (confectioners') sugar, sifted |
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Method:
Line a large ring mould (tube pan) with
baking parchment. Cream together the sugar, eggs and oil. Gently stir
in the dry ingredients until well combined. Stir in the remaining cake
ingredients. Pour the mixture into the prepared mould, stand it on a
rack or upturned plate and microwave on High for 13 minutes or until
just set. Leave to stand for 5 minutes, then turn out on to a rack to
cool.
Meanwhile, make the icing. Put the butter or margarine, cream cheese
and lemon juice in a bowl and microwave on High for 30-40 seconds.
Gradually beat in enough icing sugar to make a thick consistency and
beat until fluffy. When the cake is cold, spread over the icing.
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