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Carrot, pineapple and walnut cake with cream cheese topping
Fruit and vegetables
325g/11½oz
carrots
, peeled and coarsely grated (you’ll need 275g/8oz prepared
carrot
)
227g/8oz can
pineapple
slices in juice, drained and roughly chopped
4 unwaxed
lemons
, finely grated zest only
Cooking ingredients
240g/9oz soft light
brown sugar
200ml/7fl oz
vegetable oil
, plus extra for greasing
250g/8oz
self-raising flour
1 tsp
bicarbonate of soda
75g/2½oz
walnut
halves, roughly chopped
½ tsp flaked
sea salt
2 tsp ground
cinnamon
pinch ground
nutmeg
65g/2¼oz
icing sugar
, sifted
1 tsp
vanilla extract
Dairy, eggs and chilled
2 large free-range
eggs
, beaten
300g/10½oz full-fat soft
cheese
100g/3½oz
mascarpone
cheese
100ml/3½fl oz
soured cream
100g/3½oz very soft
butter
Back to recipe
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