Karen's Kitchen: Carrot and pineapple cake recipe by former MasterChef contestant

dailyrecord.co.uk:

This tropical cake is easy and quick to make, it is also very moist and keeps well in an airtight container for up to three days, writes Karen Skewies.The cream cheese topping is definitely the ‘icing on the cake!’ Ingredients ■ 175g vegetable oil, plus extra for the tin■ 300g light muscovado sugar■ 3 eggs■ 250g self-raising flour■ 50g rye or spelt flour (optional – use a total of 200g self-raising flour if you prefer)■ 1tsp bicarbonate of soda■ 1tsp ground cinnamon■ 1tsp mixed spice■ 250g (about 3 medium) carrots, trimmed and coarsely grated■ 200g pineapple chopped■ 1tsp vanilla extract■ 100ml milk■ Pinch saltThe Lanarkshire Live app is available to download now.

Get all the news from your area – as well as features, entertainment, sport and the latest on Lanarkshire’s recovery from the coronavirus pandemic – straight to your fingertips, 24/7.The free download features the latest breaking news and exclusive stories, and allows you to customise your page to the sections that matter most to you.Head to the App Store and never miss a beat in Lanarkshire - iOS - Android For the icing ■ 100g butter, softened■ 275g icing sugar■ 150g full-fat soft cheese■ 1tsp vanilla extract Method 1.

Heat the oven to 180C. Oil a 23cm round sandwich tin (depth 7cm) and line with baking parchment. Combine the flour, bicarb, spices and sugar in a large bowl with a pinch of salt.

With your fingertips, combine the floury mixture to get rid of any lumps from the sugar.2. Whisk the oil, eggs, milk and vanilla in a jug and pour into the flour mixture.3.