Carrot and pineapple cake.
8fl oz sunflower oil
10oz soft brown sugar
1tsp vanilla essence
4 eggs
5oz plain flour
5oz wholemeal flour
2tsp bicarb of soda
2tsp cinnamon
8oz carrots, grated
1 x 432g tin unsweetened crushed pineapple with juice reserved
4oz sultanas
oven temp 180 c
grease 9 x 13ins tin
put oil, sugar, essence and eggs into large mixing bowl, break eggs with fork.
Sift in both flours, bicarb and cinnamon. (tip in any bran left)
Stir up 'til smooth, then beat to a batter.
Mix in carrot, pineapple and sultanas.
Pour into tin, level out.
Bake 45 mins -1 hour then cool in pan.
Ice either with 6oz icing sugar + 1-2 tbls pineapple juice
or beat together
2oz butter,
7oz cream cheese
then add 1 1/2oz icing sugar and grated rind of 2 oranges.
It's a cracking recipe!