Get your vitamin A with this carrot-pineapple cake

Tasty and easy to make, this carrot-pineapple cake is one of the sweetest ways to get your quota of vitamin A.

• 325 g (2 1⁄2 c) all-purpose flour
• 10 ml (2 tsp) cinnamon
• 5 ml (1 tsp) baking powder
• 7 ml (1 1⁄2 tsp) baking soda
• 2 ml (1⁄2 tsp) salt
• 250 g (1 1⁄2 c) sugar
• 125 ml (1⁄2 c) canola oil
• 4 large eggs
• 125 ml (1⁄2 c) unsweetened applesauce
• 500 g (1 lb) carrots, peeled and grated
• 250 ml (1 c) canned crushed pineapple in juice
• 125 ml (1⁄2 c) seedless raisins
• 125 ml (1⁄2 c) walnuts, chopped
• 250 ml (1 c) light cream cheese, softened
• 585 g (4 1⁄2 c) icing sugar, sifted
• 5 ml (1 tsp) vanilla extract

Preparation time: 20 minutes. Cooking time: 50 minutes. Serves 16.

1. Preheat oven to 180°C (350°F). Coat two 23 centimetre (nine inch) round cake pans with non-stick cooking spray.
2. Stir together flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
3. Beat sugar, oil, eggs and applesauce in a large bowl until thoroughly combined. Beat in flour mixture just until evenly moistened. Stir in the carrot, pineapple and juice, raisins and walnuts. Divide batter between prepared pans.
4. Bake until a skewer inserted in the centre of each cake comes out clean, 45 to 50 minutes. Transfer the pans to a wire rack. Leave to cool for 30 minutes. Turn cakes out onto racks. Leave to cool completely.
5. For the icing, beat cream cheese in a large bowl on low speed for one minute. Add icing sugar and vanilla extract. Beat just until smooth.
6. Place a cake layer on a serving plate. Spread with a third of the icing. Place second layer on top. Spread remaining icing over the top and side of cake.

Per serving:

• 479 Calories
• 8 g Protein
• 18 g Fat (including 5 g Saturated Fat)
• 75 mg Cholesterol
• 75 g Carbohydrates
• 2 g Fibre
• 357 mg Sodium

Surprisingly sweet and delicious, this carrot-pineapple cake is the perfect way to end a healthy meal. Plus, the nutritional ingredients make it a lot more healthy than anyone would suspect.