- 190g Shredded Carrot
- 120ml Vegetable Oil
- 3 large Eggs (Whisked Together)
- 80gm Crushed Walnuts
- 180g Plain Flour
- 1 Tspn Cinnamon
- .5 Tspn Bicarb
- .5 Tspn Nutmeg
- 1.5 Tspn Baking Powder
- 160g Castor Sugar
- 80g Crushed Pineapple (Drained Well)
- 60g Cocoa Powder
- .5 Tspn Salt
- Cream Cheese Frosting
- 150g Cream Cheese (At Room Temperature)
- 80g Softened Butter
- 100g Soft Icing Sugar
- 80g Crushed Walnuts
Pre Heat Oven to 190C
In a bowl combine all cake ingredients and mix well until all dry ingredients are well combined with wet ingredients.
Pour mixture into a lined 20cm x 20cm x 8cm baking tin.
Place into centre of preheated oven and cook for approx. 45 mins or until a skewer placed into the centre of the cake comes out clean.
Leave to cool before removing from tin.
Cream Cheese Frosting
Combine all ingredients into a stand mixer bowl and whip together until creamy and well combined.
Spread the frosting with a grooved spatula across the top of the cooled cake and sprinkle with crushed walnuts.
By: Chrissy Rob