Carrot Cake

2 cups plain flour

1 ½ tsp baking powder

1 tsp baking soda

2 tsp powdered ginger

1 tsp ground cinnamon

¼ tsp salt

1 cup walnut pieces

3 eggs, well beaten

1 cup dark cane brown sugar

½ cup castor sugar

1 cup The Good Oil High Oleic Sunflower Oil

2 cups carrot, grated

425g tin crushed pineapple, very well drained

125g Philadelphia cream cheese

60g butter

2-3 cups icing sugar, or sufficient to produce desired creamy consistency.

Finely grated rind of two lemons

2 tbsp of fresh lemon juice or sufficient to give good lemon flavour

Preheat the oven to 170 degrees C.

Sift flour, baking powder, baking soda, spices and salt into a large mixing bowl, add walnuts. In a separate bowl whisk beaten eggs, sugars and The Good Oil High Oleic Sunflower Oil until combined.

Fold drained pineapple and carrots into egg mix until well combined.

Add wet mix to sifted dry ingredients and gently mix until thoroughly incorporated.

Pour into prepared tin and bake approximately 1 ¼ hours, or until needle inserted into cake comes out clean.

Cool and remove from tin, when completely cool, ice with cream cheese frosting.

Bake for 1 ¼ hours.