Carrot Cake

• Preheat oven to 180°C or 160°C fan forced.
• Drain the can of crushed pineapple and then squeeze with your hands to remove as much excess liquid as possible.
  450 grams crushed pineapple
• Cut off both ends of carrots, wash well or peel and grate. Use 310 grams of grated carrot.
  350 grams carrot
  
• Chop walnuts.
  80 grams walnuts
• Beat together eggs and oil.
  4 large eggs, 200 mls rice bran oil
• Place flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon in a large bowl and mix, then add to eggs and oil and beat for a minute or two.
  350 grams plain flour, 370 grams sugar, 2 teaspoons baking powder, 2 teaspoons bicarbonate of soda, 2 teaspoons cooking salt, 2 teaspoons cinnamon
  
• Add grated carrots, drained pineapple and beat until just combined. Add walnuts and mix with a wooden spoon.
• Bake in a well-greased 24cm bundt tin or large cake pan for approximately 60 minutes. Note that the top of this cake browns quickly but the cake does take a full hour to cook in a bundt tin.
  
• Allow to cool for 10-20 minutes then turn out. Cake must be cold before being iced.
  

Icing

• Cream butter and cheese together.
  125 grams unsalted butter, 250 grams cream cheese
  
• Beat in icing sugar mixture and vanilla essence and mix until smooth and peaks formed.
  1 teaspoon vanilla essence, 200 grams icing sugar mixture
• Ice cake when cold then refrigerate to set icing before serving.