Pineapple carrot cake
1/6/2008
.
Ingredients
| 4 | Eggs |
| 2 cups | Caster sugar |
| 1½ cups | Vegetable oil, such as canola or rice bran oil |
| 2½ cups | Carrots, (about 2 large carrots) |
| ⅔ cup | Walnuts, chopped |
| 1 cup | Canned crushed pineapple, with juice |
| 2 cups | Flour |
| 1½ tsp | Baking powder |
| 2 tsp | Baking soda |
| 2 tsp | Cinnamon |
| ½ tsp | Salt |
Filling
| 250 g | Cream cheese |
| ½ cup | Icing sugar |
| 1 | Lemon, finely grated zest & juice |
Directions
- Heat oven to 160degC fan bake. Grease two 20cm cake tins.
- Place eggs, sugar and oil in a bowl and beat until combined and pale.
- Stir in carrot, walnuts and pineapple.
- Sift dry ingredients together and stir into wet mixture to combine.
- Divide mixture between the prepared cake tins.
- Bake for 1 hour or until a skewer inserted comes out clean.
- Cool cakes in baking tins, then turn out and sandwich together with filling.
- To make filling, beat all the ingredients together in a bowl until creamy.
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