Ingredients

Cake

2 cups flour
1 ½ tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp ground ginger
½ tsp cloves
½ tsp nutmeg
1/2 tsp salt
1 cup (200g) brown sugar
½ cup (110g) white sugar
1 cup oil
3 large eggs
¼ cup plain unsweetened plain yoghurt
1 tsp vanilla extract
2 cups grated So Sweet Carrots
¾ cup crushed pineapple - from the can take out the juice
¾ cup chopped walnuts

Cream Cheese Icing

250g cream cheese, room temperature
115g butter, room temperature
2 cups icing sugar
1 tsp lemon juice
1 tsp vanilla extract
1/8 tsp salt

Method

1. Preheat the oven to 180°C, line the bottom of an 20cm round cake tin with baking paper either spray with non-stick cooking spray or use a paper towel with a little butter around the edges of the tin.
2. Whisk - flour, baking powder, baking soda, ginger, cloves, nutmeg, cinnamon and salt in a large mixing bowl. Set aside.
3. Whisk brown and white sugars, oil, eggs, yoghurt and vanilla in a medium sized mixing bowl. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the grated carrots, pineapple and walnuts.
4. Pour the batter into the prepared cake tin and bake for 50-60 minutes. Prick the centre of the cake to make sure it is cooked through.
5. Remove from the oven and allow to cool.

Cream Cheese Icing

1. Make the icing by beating the butter and cream cheese together until smooth. Beat in the icing sugar lemon juice, vanilla and salt to make a smooth icing

To assemble

1. Slice the cake in half using a large knife place the 1st half of the cake on the serving plate. Cover the top with icing. Stack the 2nd half of the cake on top and spread the rest of the icing over the entire cake. Sprinkle as much or as little chopped walnuts to decorate.