Carrot and pineapple cake
This moist, luscious cake is a real treat, filled with carrots, nuts and spices. It also freezes well.
Preparation time: 10 minutes
Cooking time: 15 minutes
450g wholemeal self-raising flour
2 tsps baking powder
1/2 tbsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground allspice
110g dark muscovado sugar
125ml olive oil
2 eggs, lightly beaten
350g carrots, grated
50g walnut pieces
25g desiccated coconut
250g pineapple, crushed, in natural juice
icing sugar, for dusting
1 Preheat the oven to 180°C/R4. Grease a 23cm spring-release tin and line its base with greaseproof paper.
2 Mix all the dry ingredients together in a large bowl. Add the remaining ingredients and mix well until evenly combined.
3 Transfer the mixture to the prepared tin and level the surface. Bake in the centre of the preheated oven for about 1 hour until risen and golden and a fine metal skewer comes out clean when inserted in the cake.
4 Cool in the tin for 15 minutes then transfer to a wire rack until completely cold. Dust with icing sugar and serve.
Recipes courtesy of The Essential Diabetes Cookbook by Antony Worrall Thompson, Published by Kyle Books, RRP £18.99. Images by Jonathan Gregson.