Cook Time: 45 mins
What you need
- 4 cups/500g Odlums Self Raising Flour
- Pinch of Salt
- 2 teaspoons Odlums Bread Soda
- 2 cups/300g Sunflower Oil
- 2 cups/300g Sugar
- 4 Eggs
- 3 large Carrots, grated
- 1 tin Crushed Pineapple, drained
- 80g packet Shamrock Chopped Walnuts
- 1 cup/130g Shamrock Sultanas
Topping
- 1 x 225g block Cream Cheese
- 375g/12oz Icing Sugar
- 1 teaspoon Goodall’s Vanilla Essence
To Decorate
- Shamrock Chopped Walnuts
Recipe Steps
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a large casserole dish or roasting tin 30cm x 23cm/12″ x 9″ approx.
- Sieve flour, salt and bread soda into a large mixing bowl. In a separate bowl beat the oil, sugar and eggs.
- Add the liquid ingredients to the dry mixture and mix well. Add the carrots, pineapple, walnuts and sultanas and stir. Transfer to prepared dish and bake for about 45 minutes until risen and firm to the touch.
- Remove from oven and leave to rest in dish for 5 minutes, then turn onto a wire tray to cool.
- Meanwhile make the topping by beating all the ingredients together. When cake is cold spread topping over the top and sprinkle with chopped walnuts.
