Carrot Cake with Cream Cheese Frosting !

I love this carrot cake as the walnuts and the carrots are great for you, the pineapple keeps it nice and moist and without the cream cheese it is dairy free when I have friends with Allergies which I am mindful of.  Happy Baking !!

3 Eggs
1 cup White Sugar
3/4 Cup Olive Oil
1 1/3 Cup plain flour
1 Small can pineapple rings diced and drained
1 1/3 tspoon bi-carb soda
1 1/3 tspoon baking powder
1 1/3 tspoon mixed spice
2 cups grated carrot
1/2 cup walnuts
1 tspoon Vanilla

Frosting –
250gm Cream Cheese
2/3 cup icing sugar
2/3 cup evaporated milk powder
1 tspoon Vanilla

Pre-heat oven to 150c.  Grease and line an 8 inch cake tin
Beat eggs and sugar until frothy.

Add is oil slowly continuing to beat.

Combine all dry ingredients and add into the egg mixture.

Lastly fold in the carrots, pineapple, nuts and vanilla.

Pour into cake tin and bake for 1-1.5 hours (depends on the moisture content of the carrots) or until the cake skewer comes out clean.

Remove from oven and cool.

To make the frosting, combine all ingredients in a bowl and whip thoroughly.  Ice the cooled cake with it and serve.

Garnish with Walnuts if desired.

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