Carrot Cake

Method

Preheat the oven to 180°C and grease two 20cm round cake tins. Whisk together the oil, sugar and eggs until well combined. In a separate bowl, sift the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt together. Fold the dry ingredients into the wet mixture, then gently stir in the grated carrots, walnuts and crushed pineapple with its juice. Divide the batter evenly between the prepared tins and bake for 35-40 minutes until a skewer inserted in the centre comes out clean. Allow to cool completely in the tins before turning out. For the frosting, beat the softened cream cheese and butter together until fluffy, then gradually add the icing sugar and vanilla extract, beating until smooth. Sandwich the cake layers with half the frosting and spread the remainder over the top and sides.