Impressipe

Sunshine Cake Serves 12-14, Prep and Cook: 1 hour, 25 mins

2 large (350g) carrots, peeled 4 eggs, at room temperature 1½ cups caster sugar

1 cup vegetable oil

2 cups plain flour

2 tsps baking powder

1 tsp bicarbonate of soda 3 tsps ground cinnamon

1 ripe banana, mashed 225g can pineapple pieces in

juice, drained and chopped ²/ cup (80g) pecans, finely

³chopped

Extra chopped pecans and

cinnamon sugar, to decorate

CREAM CHEESE FROSTING 2 x 250g blocks cream cheese,

chopped, at room temperature 125g unsalted butter, chopped,

at room temperature

2 tsps finely grated lemon rind 1 tblsp lemon juice

2 cups icing sugar mixture

(300g)

1 Grease two 20cm deep, round cake pans. Line bases and sides with baking paper.

2 Coarsely grate carrots. You will need 1²/³ cups (250g) firmly packed grated carrot.

3 Beat eggs, sugar and oil in the small bowl of an electric mixer for about 3 minutes, or until thick and pale. Transfer to a large bowl.

4 In two batches, stir in combined sifted flour, baking powder, soda and cinnamon with carrot, banana, pineapple and pecans. Divide mixture evenly between pans. Smooth over tops. 5 Cook both pans in a moderately slow oven (160C) for 45 to 50 minutes, or until a skewer inserted into centre comes out clean. Stand in pan for 20 minutes. Turn out onto a wire rack to cool.

6 To make frosting, beat cream cheese, butter, rind and juice in same clean bowl of an electric mixer until fluffy. Gradually add sugar, ½ cup at a time, beating until well combined.

7 To assemble cake, sandwich cakes together with 1 cup of the frosting. Spread remaining frosting over top and side of cake. Using a palette knife, swirl frosting on top. Decorate with extra pecans and cinnamon sugar. Refrigerate for 2 hours before serving.