Carrot Cake

Quantities for one 20cm × 30cm baking tin.
"Cups" are US measuring cups (8 fl.oz.)
Sieve together:
3 cups/12oz/350gself-raising flour
2tspbicarbonate of soda (baking soda)
1/2 level tspsalt
3 tspground cinnamon
2 cups/1lb/450gcastor sugar
Add to this:
3 cups/6oz/175ggrated carrot
1/2 pineapple, chopped in a food processor
3 eggs, beaten
Bake for 35–40 minutes at 180°C/gas mark 4 and allow to cool.
 
For the frosting, beat together:
8oz/230gsoftened butter
8oz/230gquark
1 1/2 tspvanilla essence
Beat in enough icing sugar to give a soft consistency and spread over the cake.