Carrot Cake with Pineapple and Cream Cheese Frosting

• 5 1/3 oz plain flour
• 1 tsp baking powder
• 1 tsp ground cinnamon (optional)
• 3 1/2 oz brown sugar
• 2 eggs
• 4.41 oz carrots, finely grated
• 5 1/3 tbsp crushed pineapple
• 1 tsp vanilla extract
• 8 tbsp cold heavy cream
• 2 2/3 oz cold cream cheese
• 1.41 oz powdered sugar
• vanilla extract, for the frosting, in the frosting
• walnuts, chopped, to taste (optional)

Steps

1. 1.Add the plain flour, baking powder, cinnamon and brown sugar to a large bowl and give everything a quick mix.▶0:22
2. 2.Lightly whisk the 2 eggs, then pour them into the dry ingredients.▶0:45
3. 3.Add the finely grated carrots, the crushed pineapple and 1 tsp vanilla extract.▶0:59
4. 4.Mix everything together and stop as soon as it is nicely combined — do not overmix.▶1:17
5. 5.Transfer the batter to a lined 7x7 inch square pan and spread it out evenly.▶1:50
6. 6.Bake for around 30-35 minutes, until a skewer inserted into the centre comes out clean.▶2:16
7. 7.Let the cake cool completely before frosting.▶2:33
8. 8.For the frosting, whisk the cold heavy cream with vanilla until it begins to thicken.▶2:57
9. 9.Add the cold cream cheese and mix briefly on low speed, then add the powdered sugar and whisk just until thick and creamy.▶3:10
10. 10.Spread the frosting generously over the cooled cake, scatter over chopped walnuts if using, then slice and serve.▶4:05