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Ingredients
Carrot cake
Cream cheese icing
Method
Carrot cake
1.Grease and line a deep 23cm cake tin. Preheat oven to 170°C (150°C fan-forced).
2.In a large mixing bowl, combine eggs and sugar. Using electric hand-beaters, whip until light and fluffy.
3.Sift flour, salt and cinnamon together, and then gently fold into the egg mixture.
4.In a separate bowl, combine grated carrots, oil, walnuts, vanilla and pineapple. Gently fold, into the flour and egg mixture, until well combined.
5.Pour into prepared tin and bake in preheated oven for 55-60 minutes, until a skewer inserted into the centre comes out clean. Cool cake in tin for 20 minutes before transferring onto a wire rack to cool completely.
6.Meanwhile, make icing: using clean electric hand-beaters, beat cream cheese and butter in a large bowl until light and fluffy. Add lemon juice and vanilla and continue beating until combined.
7.Stop beaters, add icing sugar and begin mixing gradually at first, to avoid mess. Continue mixing until completely incorporated.
8.Spread cream cheese icing over cold cake. Decorate with walnuts, if desired.
