300 g plain flour

2 tsp cinnamon

1 tsp baking powder

1 tsp bicarbonate of soda

200 g brown sugar

4 eggs

250 ml oil

1 orange, zested

1 lemon, zested

200 g carrots , finely grated

150 g walnuts , chopped

225 g pineapple pieces, well drained and chopped (optional)

For the cream cheese frosting:

125 g unsalted butter, at room temperature

50 g icing sugar

250 g cream cheese

1

Heat the oven to 150°C. Line a 20cm cake tin.

2

Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar. Beat the eggs with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Fold in the walnuts and pineapple if using. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean. Cool.

3

For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it's thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.

Serving size: Entire recipe (1945 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.