Pineapple carrot cake

.

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

Directions

1. Heat oven to 160C fan bake. Grease 2x20cm cake tins.
2. Place eggs, sugar and oil in a bowl and beat until combined and pale.
3. Stir in carrot, walnuts and pineapple.
4. Sift dry ingredients together and stir into wet mixture to combine.
5. Divide mixture between the prepared cake tins. Bake for 1 hour or until a skewer inserted comes out clean.
6. Cool cakes in baking tins, then turn out and sandwich together with filling.
7. To make filling, beat all the ingredients together in a bowl until creamy.