- 6oz margarine
- 4oz sugar
- 3 eggs
- A large grated carrot (or several smaller carrots)
- 2tsp of vanilla essence
- 1tsp of cinnamon powder
- 2tsp of baking powder
- A tin of strained crushed pineapples (save the juice)
- 1 chopped up banana
- 10oz of flour
- A pinch of salt
- About 6oz bag of porridge oats
- 2oz margarine
- Half a tub of cream cheese (or Philidelphia cheese)
- About 8oz of icing sugar
- 1tsp of vanilla essence
- Juice of half a lime
- Cream together the eggs, sugar and margarine
- Add the grated carrot, vanilla essense, the pineapple, raisens and the banana and mix well
- Mix in the flour, salt, cinnamon powder, and baking powder
- Add the pineapple juice
- Add as much porridge oats as needed to dry out the mixture
- Bake in a lined spring-form cake tin for about 50 minutes on 190'C
- Allow the cake to cool on a rack
- Cream together all of the icing ingridients and smooth over the top of the cake