• 2 cups of self raising flour
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 cup of vegetable oil
• 1 and 3/4 cup soft brown sugar
• 3 eggs
• 2 cups of grated carrots
• 8oz tin of crushed pineapple or buy slices and place it in the food processor
• 1 cup of chopped pecans
• 150g cream cheese
• 100g soft butter
• 350g icing sugar

1. Preheat oven to 160/gas 3
2. Grease a tray bake 24cm by 18cm
3. In a bowl, sift the flour, baking powder, cinnamon. Leave to one side.
4. In a bowl, beat together the oil and sugar with an electric whisk.
5. Add the eggs one at the time. Beat until light and think.
6. Add the dried ingredients.
7. Siri in the carrots, crushed pineapple and juice, pecans.
8. Pour into the tin.
9. Bake for 45 minutes.
10. Leave to cool.
11. Whisk the cream cheese, butter together then add the icing sugar.
12. Place the cream cheese frosting on top of the cake and decorate with iced carrots or nuts.

Recipe by Catrin Thomas, originally featured on Prynhawn Da.