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Pineapple and carrot cake

Ingredients

450g Wholemeal Self Raising Flour
50g desiccated coconut
2 tsp ground ginger
Good grating of fresh nutmeg
2 tsp Baking Powder
110g Soft brown sugar
50g Pecan nuts
50g Raisins
50g ready to eat Dates
2 large Carrots grated
3 Eating apples cored and grated
300g tin Pineapple – drained. Save the juice
2 Eggs
125ml Vegetable Oil

Method

Grease and line a 23cm spring form tin.

In a large bowl mix all the dry ingredients.

In a food processor blitz the pineapple pieces until smooth.  Add the oil and eggs and pulse until combined.

Add the pineapple mixture to the dried ingredients and mix thoroughly.  If the mix needs a little bit more liquid add some of the saved juice from the pineapple.

Place the mix into the tin and smooth the surface.

Place in the oven on shelf 3 and bake at Genus 3 for 1hr 15.

After this time check it’s cooked by inserting a skewer it should come out clean. If not pop it back in for a further 15 minutes.

Once cooked leave to cool in the tin for 10 minutes then remove and place on a cooling tray until completely cold.

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