Ingredients
150 g plain flour
¾ teaspoon bicarb soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
Pinch of salt
150 g raw sugar
2 eggs
1/3 cup +1 teaspoon olive oil
110 g carrots, grated
400 g tin crushed pineapple, drained
30 g crushed walnuts
Cream Cheese
250 g cream cheese, softened
90 g butter, soften
1 cup icing sugar
1 lemon, zested and juiced
Preparation
Preheat your oven to 180°C
Line a 20cm round cake tin with baking paper. There is no time to cut corners, this cake is super easy to make, so make sure you don’t skip the lining part, it really does give the cake an even cook.
Sift all of your dry ingredients into a large bowl. Crack your eggs in, pour in your oil and give it a mix. Add your carrot, pineapple and walnuts, fold it all in. Pour the cake batter into the cake tin and place it in the oven for 40 minutes.
The cake is cooked when you give it a light press and springs back or a skewer comes out cleanly (it is a moist cake, so it won’t be super clean like a normal cake).
For the cream cheese frosting, if it ain’t broke, don’t fix it! This recipe is taken straight from the back of the Kraft Cream Cheese packet. I’ve kept everything the same, except I’ve amped up the lemon juice (but that’s a personal preference) and I’ve added lemon zest.
