3 c plain flour, sifted
1½ c caster sugar
1½ c muscavado sugar
4 large eggs
3/4 c yoghurt
3/4 c oil
2 tsp vanilla extract
1 can pineapple pieces, gently blended and drained
1 c walnuts, chopped
2 c carrot, grated
250 g fresh dates, chopped
Preheat oven to 175 degrees. Grease and line 3 22cm cake pans. Set aside.
Combine all the dry ingredients together in a bowl. Set aside.
In a large bowl add the sugars and eggs. Beat until doubled in volume.
Add the yoghurt and oil, beat to combine.
Stir though remaining wet ingredients until well combined.
Add the dry ingredients in 2 parts. Fold to combine.
Divide batter evenly between the three pans.
Bake for 30 - 40 minutes or until skewer comes out clean.
Ice once completely cool. Top with chopped pistachios and walnuts. Pop in the fridge for a few hours before serving.