: Recipe courtesy of Julie Le Clerc's Favourite Cakes

4 eggs

1 3/4 c sugar

1 1/2 c grapeseed oil

1x 227g crushed Pineapple in Juice

2/3 c chopped walnuts

3 c finely grated vegetables eg, carrot, beetroot, courgette, pumpkin

2 c plain flour

1 1/2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp salt

Cream cheese Icing ( or use a recipe variation you like!)

250g Standard cream cheese ( don't use low fat, it won't work!)

1/2 c icing sugar

Finely grated zest and juice of 1 lemon

Serves 12

  • Preheat oven to 180C

Grease two 20cm round cake tins ( Or I used a roasting pan)

In a bowl, beat the eggs, sugar and oil until sugar dissolves and mixture is just combined.

Stir in the crushed pineapple and juice, walnuts and grated vegetables.

Sift dry ingredients over wet mixture and stir just enough to combine ( the mixture will be quite wet)

Divide mixture evenly between pans ( or all into the roasting pan)

Bake for 45-50 minutes or until a skewer inserted in the centre comes out clean. The roasting pan version takes a little longer but begin to check from 45min.

Allow to cool completely before removing from the tins.

Sandwich the cold cakes together with Cream Cheese Icing or over the top of the slab if using the roasting pan.

It keeps well as it is a moist cake.