Mix the dry ingredients together in a large mixing bowl.
Add the carrots, nuts and pineapple to the flour mixture.
Mix the buttermilk, oil, egg and vanilla essence together.
Add to the carrot mixture.
Spoon dough in a greased 160 mm × 160 mm 60mm cake pan.
Bake for 50-60 minutes at 160°C.
Turn cake out onto a wire cooling rack to cool completely before decorating and serving. Cottage cheese icing
Dissolve gelatine in boiling water & cool down to room temperature.
Fold the gelatine with a sweetener & vanilla essence into the cottage cheese.
Spread the icing on the cooked carrot cake.
Decorate with fresh carrot strips a dash of cinnamon and serve.
This recipe is reprinted with the permission of Nutritional Solutions.