Tasha Stones (From The Great British Bake Off) served up her Nan’s Diane delicious carrot cake with pineapple and cream cheese icing on today’s episode of Lorraine.

The ingredients are: 150g light brown sugar, 135g golden caster sugar, 225ml sunflower oil, 3 eggs, 2 tsp vanilla extract, 180g carrot, grated, 150g tinned crushed pineapple, drained, 315g self-raising flour, 1 tsp bicarbonate of soda, ½ tsp salt, ½ tsp nutmeg, ½ tsp mixed spice, 2 tsp ground cinnamon and 1 tsp ground ginger.

For the icing: 100g unsalted butter, room temperature, 200g icing sugar, sifted, 1 tsp vanilla extract and 150g cream cheese, cold (and must be full fat).

See carrot cake recipes in the book titled: The Carrot Cake Recipes: A Cookbook For Carrot Cake Lovers Everywhere available from Amazon now.