Instructions

1. Preheat the oven to 170°C. Grease and line the base of a round cake tin. 
2. Mix the flour, bicarb and spices in a bowl.
3. Grate the carrot into another bowl.
4. Drain the pineapples, keeping the juice, then put half of the pineapple chunk in a small food processor and blend until you get a coarse purée.
5. Whisk the eggs in a mixing bowl. Add the oil, pineapple purée and vanilla, then combine. Add the grated carrot and combine. Pour this into the flour mixture and mix until well combined. Fold in gently the sultanas.
6. Tip the batter into the cake pan.
7. Cut the remaining pineapple chunks in half (to make them thinner) and arrange these on top of the cake in a circular shape, pushing them slightly into the batter. Scatter some sugar on top.
8. Bake in the middle of the oven for 35-40 minutes, or until an inserted skewer comes out clean. Cover the tin with foil if the top is getting too brown.
9. Meanwhile, pour the pineapple juice into a small pan, add some sugar and bring to the boil, then reduce it to a thick syrup. Brush the cake with this syrup for the last 5-10 minutes of the baking.
10. When the cake is cooked through, take it out of the oven and glaze it with the remaining syrup.
11. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack.
12. Let it cool completely, before slicing it into wedges.