Enter the great carrot cake taste- testing competition. I think they’re both fabulous, but with five voters in our household, there was a 3:2 preference for the first recipe, which I modified from a taste.com recipe years ago. I switch between both recipes, but go ahead and make up your own mind (or do what I do and cook whichever recipe you have all the ingredients for at the time).
Carrot cake with pineapple
2/3 cup vegie oil
2 eggs
1 teaspoon vanilla essence
124g (½ cup) crushed pineapple, drained*
80g (2/3 cup) chopped walnuts
or pecans, plus extra for decorating
1 1/3 cups…
