Carrot - Pineapple Cake with Lime Icing

INGREDIENTS FOR THE CAKE:
625ml Plain Flour;
10ml Ground Cinnanmon;
5ml Ground Cloves;
5ml Ground Ginger;
5ml Ground Nutmeg;
5ml Baking Powder;
7,5ml Bicarbonate of Soda;
2,5ml Salt;
375ml Sugar;
125ml Olive Oil;
4 Extra Large Eggs;
125ml unsweetened Apple Sauce or Apple Puree;
450g Carrots, Peeled and grated;
250ml Crushed Pineapple in Juice;
125ml Seedless Raisins;
125ml Chopped Walnuts or Peacan Nuts or Mixture of Both

INGREDIENTS FOR THE ICING:
115g Mascarpone Cheese;
225g Full Fat Cream Cheese;
85g Icing Sugar, Sifted;
Zest and Juice of 2 Limes

METHOD FOR THE CAKE:
Preheat the oven to 180C. Spray two 23cm round cake tins with non-stick cooking spray;

In a medium bowl, sift together all the following dry ingredients: Flour, Cinnamon, Ginger, Nutmeg, Cloves, Baking Powder, Bicarb of Soda and Salt

In a larger bowl beat together the following: sugar, oil, eggs, and apple sauce/puree until well blended. Beat in the Flour mixture until it is evenly moistened. Stir in the grated carrots, pineapple with juice, raisins and nuts.

Divide the batter between the two tins. Bake for 45 to 50 minutes. (if you insert a tootpick in the centre of the cake and comes out clean then your cake is ready)

Transfer the cake onto a cooling rack and leave to cool completely.

METHOD FOR THE ICING:
Mix all the Icing Ingredients together, until smooth. Plae on cake on a cake platter and spread with 175ml of icing. Top with the remaining layer spreading the icing over the sides as well. Garnish with chopped nuts.