Carrot, pineapple and zucchini cake
Reduced fat oil spread
¼ cup(s), (60g)
½ cup(s), (110g)
Canned pineapple in natural juice
½ can(s), crushed (not drained)
1 medium, (120g) grated
1 medium, (150g) grated
White self-raising flour
1¾ cup(s), (260g) sifted
Bicarbonate of soda
Light cream cheese
Icing sugar mixture
⅓ cup(s), sifted
- Preheat oven to 180°C. Spray a 22cm square cake pan with oil. Line base and sides with baking paper.
- Beat oil spread and caster sugar using an electric mixer until light and creamy. Add the eggs, one at a time, beating between each addition until combined. Stir in pineapple, carrot and zucchini. Stir in the sifted flour, bicarbonate of soda and spices.
- Spoon cake mixture evenly into pan and smooth surface using a rubber spatula. Bake for 35-40 minutes or until golden and cooked when tested with a skewer. Cool in pan.
- Meanwhile, to make cream cheese frosting, beat cream cheese, icing sugar and lemon juice until smooth. Spread icing evenly over top of cooled cake. Cut cake into 12 pieces and serve.