Carrot Cake with Cream Cheese Frosting

Ingredients

• 2 eggs
• ½ cup light olive oil
• ½ cup milk
• 1 cups caster sugar
• 1½ cups self–raising flour
• 1 teaspoons cinnamon
• ½ teaspoon bicarbonate soda
• 1 cups (approx 3 medium) carrots, grated
• ½ cup canned crushed pineapple in natural juice, drained well
• ½ cup chopped walnuts, plus extra for garnish.

Cream cheese frosting

• 30g butter, softened
• 125g cream cheese, softened
• _^1/2 teaspoon vanilla extract
• 1_^1/2 cups icing sugar, sifted

Method

1. Whisk together eggs, oil, milk and sugar in a large mixing bowl.
2. Add the flour, cinnamon, bi-carb soda and fold through until mixture is just combined.
3. Add carrots, drained pineapple and walnuts. Pour mixture into a greased heat-proof microwave-safe 22cm ring pan.
4. Elevate cake pan by placing cake pan onto a microwave-safe rack or upturned cup and plate.
5. Select 50% power and dial up 12 minutes cook time. Press START button.
6. Stand cake for 10 minutes and check that cake is cooked with a skewer. Remove from pan and cool completely on a cake rack. If cake has moist spots on the surface; place absorbent paper on top during standing time.
7. To make frosting: Using an electric mixer, beat butter, cream cheese and vanilla on a medium speed for about 1–2 minutes or until well combined.
8. Reduce speed and add sugar; once added increase speed again until mixed well.
9. Spread on cooled cake and garnish with extra chopped walnuts.