Carrot and pineapple cake

Ingredients (serves 8)
* 2 cups (300g) plain flour
* 2 tsp baking powder
* 1 1/2 tsp bicarbonate of soda
* 1 tsp ground cinnamon
* 4 eggs
* 200ml safflower or sunflower oil
* 2 cups grated carrot
* 400g crushed canned pineapple, drained
* 1 1/2 cups golden caster sugar*
* 1/2 cup chopped walnuts
Icing:
* 250g unsalted butter, softened
* 250g cream cheese, softened
* 1 tsp vanilla extract
* 5 cups (750g) icing sugar, sifted
* Dried pineapple slices, to garnish*


Method
1. Preheat the oven (not fan-forced) to 170°C. Grease a 23cm springform cake pan and line the base.
2. Sift the flour, baking powder, baking soda, cinnamon and 1 teaspoon salt into a bowl. Add the eggs, oil, carrot, pineapple and sugar. Stir to combine, then add walnuts. Pour into the prepared pan and bake for 50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.
3. Meanwhile, place the butter, cream cheese and vanilla in the bowl of an electric mixer and beat until light and soft. Add the sifted icing sugar and beat until you have a smooth, light icing. Cover the top and sides of the cake with the icing.
4. Place the pineapple slices in a microwave on high for 15 seconds, then remove. While still warm, gently bend slices into a flower shape. When they are cool, decorate the cake.

Notes & tips
*If unavailable, use plain caster sugar.

Source
delicious. - Page 91
Recipe by Valli Little