Ready Time: 50 mins
Preparation Time: 20 mins
Cooking Time: 30 mins
Serves: 12
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
- 11/2 cups icing sugar, sifted
Method
- Whisk together eggs, oil, milk and sugar in a large mixing bowl.
- Add the flour, cinnamon, bi-carb soda and fold through until mixture is just combined.
- Add carrots, drained pineapple and walnuts. Pour mixture into a greased heat-proof microwave-safe 22cm ring pan.
- Elevate cake pan by placing cake pan onto a microwave-safe rack or upturned cup and plate.
- Select 50% power and dial up 12 minutes cook time. Press START button.
- 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.
- 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.
- Reduce speed and add sugar; once added increase speed again until mixed well.
- Spread on cooled cake and garnish with extra chopped walnuts.