For the cake:

2 cups granulated sugar

1 1/3 cups vegetable oil

3 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

2 1/2 cups plus 1 tablespoon sifted cake flour

2 teaspoons mixed spice

2 teaspoons baking soda

1 1/2 teaspoons kosher salt

1 cup chopped cashews

450g carrots, grated

1/2 cup pureed fresh pineapple

For the frosting:

250g cream cheese, at room temperature

125g unsalted butter, at room temperature

1 teaspoon pure vanilla extract

250g icing sugar, sifted

For the decoration:

Chopped pecan nuts and pineapple flowers


Preheat the oven to 190°

Butter one 18cm round cake pan. Line with parchment paper, then butter and flour the pans.

Beat the sugar, oil, and eggs together in the bowl of an electric mixer until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the mixed spice, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Mix in the cashews. Fold in the carrots and pineapple. Add to the batter and mix well.

Pour the batter equally into the lined pan. Bake for 20-25 minutes, or until a toothpick comes out clean. Allow the cake to cool completely in the pans set over a wire rack.

For the frosting:

Mix the cream cheese, butter and vanilla in the bowl of an electric mixer until just combined. Add the sugar and mix until smooth.

Frost cake only once completely cooled down. Decorate as desired.

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