Makes 12-16 slices
Ingredients
100-150g (2 cups) grated (shredded) carrots
200g (1 cup) white sugar
200g (1 cup) soft brown sugar
120g (1 cup) white flour
120g (1 cup) wholewheat flour
1 tsp baking soda
2 tsp baking powder
pinch salt
1 tsp cinnamon
60ml (1/4 cup) vegetable oil
4 eggs (or substitute)
435g can crushed pineapple, drained (about 1 cup)
100g (1 cup) raisins
60g (1 cup) crushed walnuts (optional)
Topping:
150g (1 1/2 cups) cashews, soaked overnight
60ml lemon juice
2 tblsp coconut oil, melted
2 tblsp sugar or honey
(water if needed)
Method:
Heat the oven to 180C, without using a fan if possible. Grease a deep 23cm (9 inch) springform or loose-bottomed round cake tin with butter or coconut oil. Line the base with greasefree paper if the pan is likely to stick.
Mix all the ingredients together in a large bowl, until well combined. Place in the pan, and cook for about 45-50 minutes until risen and firm in the middle.
Cool in the pain for at least 20 minutes, then remove carefully to a wire rack.
