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Ingredients
4 | Eggs |
2 cups | Caster sugar |
1 ½ cups | Vegetable oil, such as canola or rice bran oil |
⅔ cup | Walnuts, chopped |
2 ½ cups | Carrots, grated, about 2 large carrots (Main) |
1 cup | Canned crushed pineapple, with juice (Main) |
2 cups | Flour |
1 ½ tsp | Baking powder |
2 tsp | Baking soda |
2 tsp | Cinnamon |
½ tsp | Salt |
Filling
½ cup | Icing sugar |
250 g | Cream cheese (Main) |
1 | Lemon, finely grated zest and juice |
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Advertise with NZME.Directions
- Heat oven to 160C fan bake. Grease 2x20cm 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.