Carrot, pineapple and walnut cake with cream cheese topping recipe
 Chopped tinned pineapple adds sweetness and moisture to this easy carrot cake. Store in the fridge once iced so that the topping stays firm. For this recipe you will need a 23cm/9in spring-form cake tin. 2 large free-range eggs, beaten240g/9oz soft light brown sugar200ml/7fl oz vegetable oil, plus extra for greasing250g/8oz self-raising flour1 tsp bicarbonate of soda 325g/11½oz carrots, peeled and coarsely grated (you’ll need 275g/8oz prepared carrot)75g/2½oz walnut halves, roughly chopped½ tsp flaked sea salt2 tsp ground cinnamonpinch ground nutmeg227g/8oz can pineapple slices in juice, drained and roughly chopped 2 large free-range eggs, beaten 240g/9oz soft light brown sugar 200ml/7fl oz vegetable oil, plus extra for greasing 250g/8oz self-raising flour 1 tsp bicarbonate of soda 325g/11½oz carrots, peeled and coarsely grated (you’ll need 275g/8oz prepared carrot) 75g/2½oz walnut halves, roughly chopped ½ tsp flaked sea salt 2 tsp ground cinnamon pinch ground nutmeg 227g/8oz can pineapple slices in juice, drained and roughly chopped 300g/10½oz full-fat soft cheese100g/3½oz mascarpone cheese100ml/3½fl oz soured cream100g/3½oz very soft butter65g/2¼oz icing sugar, sifted1 tsp vanilla extract 4 unwaxed lemons, finely grated zest only 300g/10½oz full-fat soft cheese 100g/3½oz mascarpone cheese 100ml/3½fl oz soured cream 100g/3½oz very soft butter 65g/2¼oz icing sugar, sifted 1 tsp vanilla extract 4 unwaxed lemons, finely grated zest only Method Preheat the oven to 190C/170C Fan/Gas 5. Line the base and sides of a 23cm/9in spring-form cake tin with baking paper and grease lightly.Beat the eggs and brown sugar in a food mixer until pale. Add the rest of the ingredients, except the pineapple, and beat together. Stir in the pineapple pieces.Pour the cake batter into the prepared tin and bake for 55–65 minutes, or until well risen and fully cooked. A skewer inserted into the centre of the cake should come out clean. Leave to cool in the tin for 15 minutes, then turn onto a wire rack and leave to cool.Beat all the ingredients for the cheese frosting in a food mixer until smooth and thick. Spread over the top and sides of the cake using a spatula. Store the cake in the fridge. Preheat the oven to 190C/170C Fan/Gas 5. Line the base and sides of a 23cm/9in spring-form cake tin with baking paper and grease lightly. Preheat the oven to 190C/170C Fan/Gas 5. Line the base and sides of a 23cm/9in spring-form cake tin with baking paper and grease lightly. Beat the eggs and brown sugar in a food mixer until pale. Add the rest of the ingredients, except the pineapple, and beat together. Stir in the pineapple pieces. Beat the eggs and brown sugar in a food mixer until pale. Add the rest of the ingredients, except the pineapple, and beat together. Stir in the pineapple pieces. Pour the cake batter into the prepared tin and bake for 55–65 minutes, or until well risen and fully cooked. A skewer inserted into the centre of the cake should come out clean. Leave to cool in the tin for 15 minutes, then turn onto a wire rack and leave to cool. Pour the cake batter into the prepared tin and bake for 55–65 minutes, or until well risen and fully cooked. A skewer inserted into the centre of the cake should come out clean. Leave to cool in the tin for 15 minutes, then turn onto a wire rack and leave to cool. Beat all the ingredients for the cheese frosting in a food mixer until smooth and thick. Spread over the top and sides of the cake using a spatula. Store the cake in the fridge. Beat all the ingredients for the cheese frosting in a food mixer until smooth and thick. Spread over the top and sides of the cake using a spatula. Store the cake in the fridge.