THE BEST-EVER CARROT CAKE

375g/14oz self-raising flour, sifted

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon ground cinnamon

550g/14oz caster sugar

250ml/9fl oz grapeseed oil

4 large eggs, lightly beaten

1 tablespoon vanilla extract

180g/6oz chopped walnuts

200g/7oz desiccated coconut

350g/12oz puréed cooked carrots

175g/6oz crushed tinned pineapple, drained

a little milk if necessary

100g/3½oz unsalted butter, softened

600g/1¼lb icing sugar, sieved – more to taste if needed

1 teaspoon vanilla extract

1. Pre-heat the oven to gas mark 4/180°C/170°C fan/350°F. Line a deep
   baking tin 33x23cm/13x9in with baking parchment (a 60fl oz roasting tin is
   perfect for a tray-bake).
2. Sift the flour, baking powder, salt and cinnamon into a large bowl, add the rest of the ingredients and mix well. If too dry, add 2 tablespoons milk.
3. Pour into tin and bake for 50-60 minutes, or until the sides pull away from tin and a skewer comes out cleanly. If brown but not cooked in the centre, cover with baking parchment and cook a little more. Cool on a wire rack.
4. Make the icing: using an electric beater, beat the cream cheese and butter together until smooth. Slowly add the icing sugar and vanilla extract, beating until mixture is free from lumps. If too soft, refrigerate until chilled.
5. Ice the cake when completely cold. Refrigerate.

• A smaller cake can be made by reducing the quantities of ingredients, eg. reduce ingredients in ratio to the eggs
• Vanilla extract gives a better flavour than vanilla essence
• Rice and potato flours are suitable for people with coeliac disorder as they don’t contain gluten; a protein in wheat.
• This cake can be frozen.