Keith is the bar manager at the Football club, he is a legend and we all adore him. It was his birthday recently and I promised to make cake… even though I can’t bake to save my life! I did one last year, but I cheated and used a packet (hangs head in shame), but this year, from scratch, I made a carrot cake. Never made one before. Smells good, looks good. My bully foodie friends insisted I ice the sodding thing! I don’t think it needed icing, but apparently there is no point eating carrot cake without icing. I don’t eat it, so I don’t really care. But here it is! You need a food processor – or gun shaped arms for grating.

1 small tin of crushed pineapple – juice and all

3 eggs

1/2 Cup of Vege Oil (I used canola)

3/4 Cup of sugar, 1 if you have a sweet tooth!

3 cups of grated carrot

2 cups of Flour – I used self raising, but plain if fine

3 tsp of baking soda

1/2 cup of chopped walnuts

Grated orange rind if you fancy. I hate cinnamon, but if you like it sprinkle some in! Nutmeg would be nice too.

Get your processor and zzzzzzzzz the eggs, sugar and oil. (and orange or nutmeg/cinnamon) and pineapple.

Tip into a bowl with the carrot. Mix. Sift in flour, baking soda and walnuts. Give it a gentle stir to simply combine. Don’t over mix.

Pour mix into a greased/lined cake tin – I suggest 20 cm. Bake in a heated oven at 180 for 30-40 mins. This totally depends on your oven! Some run hot (mine does) and some run under. Just keep an eye on it. It will happily sit in a turned off oven to finish off.

Icing

Too easy and although I moaned, it does make a difference.

ZZZZ, 2 TB butter, 1 cup of icing sugar, 1/4 cup of cream cheese (don’t go for that skinny stuff) and some grated lemon rind. You have icing!