The Cake
2 cups Self Raising Flour
1 oz Butter or Margarine
1 cup Chopped Nuts (optional)
4 Eggs
2 teaspoons Cinnamon
¾ cup Corn Oil
1 ¾ cups Caster Sugar
2 cups (approx. 0.5 lb) Grated Carrot
1 cup (approx. 420 gm tin) Crushed Pineapple
2 teaspoons Bicarbonate of Soda
½ - 1 oz Almond Essence

The Icing
6 oz Cream Cheese
8 oz Icing Sugar (sifted)
1 oz Butter or Margarine
½ to 1 oz Almond Essence

1. To make the base, blitz the biscuits in a food processor until they are like fine crumbs and then combine with the melted butter.

2. Press the mixture into the base and 4cm (1½") up the sides of of a 20cm loose-bottomed cake tin. Chill the base while you make the filling.

3. Whisk together the filling ingredients until thick and creamy. Spoon over the biscuit base and chill for at least 1 hour.

4. Remove the pie from the tin and place on a serving plate. Drizzle the melted chocolate over the top and leave to set. Before serving, decorate with the lime wedges and the zest.

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