Carrot And Pineapple Cake

Carrot and pineapple cake

Makes 10

Ingredients

• 1 3/4 cups self raising flour
• 1/2 teaspoon bicarbonate soda
• 1 teaspoon cinnamon
• 3/4 cup castor sugar
• 3 eggs, beaten lightly
• 1/2 cup vegetable oil
• 3/4 cup plain or vanilla reduced fat yoghurt
• 1 1/2 cups grated carrot (2 medium)
• 1/2 cup pineapple pieces in juice, drained
• 1/2 cup almond meal. If your child has nut allergies, an alternative is 1/2 cup finely crushed Weetbix (blend in a food processor to the consistency of very fine breadcrumbs)

Note: Use wholemeal flour to increase the fibre content

Method

1. Preheat oven to 180° C
2. Grease a 19 cm cake tin and line with baking paper
3. Combine flour, bicarbonate, cinnamon, sugar and almond meal. Stir in remaining ingredients
4. Spread mixture into pan and bake in a moderate oven for 1 hour. Let cool for 10 mins before turning out of pan