Simon Rimmer makes carrot Cake with cream cheese frosting on Daily Brunch.

The ingredients are: 250g plain flour, 2 tsp baking powder, 1 tsp salt, 1 tsp bicarbonate of soda, 150g light brown sugar, 50g walnuts, shells removed, 220g canned pineapple slices, chopped, 1 Handful sultanas, 2 ripe bananas, mashed, 1 passion fruit, pulp only, 150g carrots, grated, 150ml corn oil, 3 free-range eggs, 125g butter, softened, plus extra for greasing, 225g cream cheese, 450g icing sugar, 1 tsp vanilla extract, 100g creamed coconut, grated and 50g whole pecans, to decorate.

To make the cake, preheat the oven to 160˚C/Gas 2.

Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well.

Add the sugar, walnuts, pineapple, sultanas, mashed banana, passion fruit pulp, grated carrot, oil and eggs and mix well to completely combine.

Pour the cake mixture into a greased 20cm/8in cake tin and place into the oven to bake for 1-1¼ hours, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready.

Remove from the oven when ready and allow to cool on a wire rack.

For the icing, beat the butter and cheese together in a clean bowl until light and fluffy.

Add sugar and vanilla extract and mix well, then add the coconut and mix again.

Once the cake is cool, remove from the cake tin, cut in half horizontally and spread the icing in the middle and on top of the cake.

Decorate the cake with a few whole pecans and serve in generous slices.