In a bowl, combine the oats, flour, ground almonds, baking powder, baking soda, cinnamon, nutmeg and salt.
In another bowl, whisk together the eggs, brown sugar and oil. Stir in the dry ingredients alternating with the pineapple. Using a wooden spoon, stir in the carrots and raisins. Spread the batter out evenly in the prepared pan.
Bake for 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 2 hours, before unmoulding.
Frosting
In a bowl, cream the cream cheese with an electric mixer. With the machine running on low speed, gradually whisk in the icing sugar until the frosting is smooth and creamy. Using a spatula, spread the frosting over the top of the cooled cake.
The cake will keep for 3 days in the refrigerator. Let sit out at room temperature before serving.
RICARDO Non-Stick Square Pan
17.99 $
This non-stick square pan is the ideal size for baking granola bars, date squares or sugar fudge. Its durable non-stick coating and slightly rounded corners ensure even cooking as well as easy unmoulding and cleaning.
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