All too often we introduce our children to carrots with crunchy batons, but what of they don’t like them? Well this deliciously moist carrot cake will help them take those first few intrepid steps. The extra pineapple chunks make it sweet and pack it with natural sweetness, with out the need for more sugar. For older children, try adding desiccated coconut to the cream cheese icing mixture and sprinkling lime zest on top.
- 250g plain flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 150g light brown sugar
- 220g canned pineapple slices, chopped
- 150g carrots, grated
- 150ml sunflower oil
- 3 free-range eggs
- 125g butter, softened, plus extra for greasing
- 225g cream cheese
- 450g icing sugar
Mum or Dad: Preheat the oven to 160°C/320°F/Gas Mark 2. Weigh out the necessary ingredients. Grate the carrots ready.
Child: Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well with a spoon. Add the sugar, pineapple, grated carrot, oil and eggs and mix well.
Mum or Dad: Pour the cake mixture into a greased 9inch cake tin and place into the oven to bake for 1 hour, or until a skewer comes out clean. Remove from the oven when ready and allow to cool on a wire rack. Once cool, use a sharp bread knife to cut the cake in half through the centre.
Child: Make the icing by beating the butter and cheese together in a clean bowl until light and fluffy. Add the icing sugar and mix again. Once the cake is cool, spread the icing on top of each cake and place one on top of the other.
For extra sweetness, add a handful of sultanas soaked in orange juice for a few minutes to the cake batter.