5 eggs
4 dl Dansukker Brown Sugar Dry
2 dl liquid margarine
2 dl water
4 1/2 dl plain flour
2 tsp baking powder
100 g carrots, grated
200 g crushed pineapple, drained
50 g chopped walnuts
Butter/margarine and Dansukker Cane Sugar Granulated for the pan

Topping
3 dl whipping cream
150 g marshmallows
1 tsp Dansukker Vanilla Sugar

Decoration
Easter sweets

Grease a tin, about 30 x 40 cm, and sprinkle with the cane sugar. Beat the eggs and brown sugar until fluffy. Stir in the margarine and water. Mix together the dry ingredients and fold into the mixture. Add the carrots, pineapple and walnuts. Pour into the pan and bake in the centre of the oven for 25-40 minutes at 175 °C. Turn the cake out of the tin.

Mix the cream, marshmallows and vanilla sugar in a saucepan on the stove and melt over a low heat. Do not boil. Leave to cool slightly, then place in the fridge for 3-4 hours. Whip the mixture using an electric whisk until smooth and fluffy. Spread the marshmallow fluff over the cake and decorate with Easter sweets. Cut into squares.