3 cups grated carrot
400-425g canned pineapple pieces (include juice)
1 ¼ cups Chelsea Soft Brown Sugar
1 ½ teaspoons bicarbonate of Soda
2 level teaspoons gluten free Baking Powder
2 teaspoons Cinnamon
1 teaspoon Mixed Spice
1 level teaspoon Powdered Ginger (optional)
¾ cup coarsely chopped Walnuts
2/3 cup light cooking oil (sunflower or Safflower, any type of light oil)
50 Gms unsalted butter (softened)
2 dessert spoons Balsamic Vinegar (this will also work in any GF dark cakes, ie; chocolate)
3 large eggs (room temperature) lightly beaten
2 ¾ cups gluten free flour

Preheat the oven (not fan-forced) to 170°C.
Grease a 23cm spring-form cake pan and line the base. Sift the flour, baking powder, baking soda, spices (Inc. ginger) into a medium sized bowl. In a larger sized bowl, beat the butter and oil until blended then add Chelsea Soft Brown Sugar, add the eggs and when blended add the vinegar. Slowly fold in the undrained can of pineapple and carrot.
Add flour and stir to combine and then add walnuts. Pour into the prepared pan and bake for 50 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.
Ice with cream cheese icing or lemon icing.
This cake will keep in the refrigerator for up to 5 days in a closed container.