Preparation time I 20 minutes + cooling

Cooking time I 1 hour

Serves I 12


175ml vegetable oil

2 eggs

1 tsp vanilla extract

150g crushed pineapple, drained

300g carrots, finely grated

300g caster sugar

200g walnuts, chopped

200g plain flour

1 tsp ground cinnamon

½ tsp ground ginger

1 ½ tsp bicarbonate of soda

100g cream cheese, softened

50g unsalted butter

1 tbsp lemon juice

200g icing sugar, sifted

  1. Preheat oven to 170°C. Line a 24cm cake tin with baking paper. Put oil, eggs, vanilla, pineapple, carrot, sugar and 100g of the walnuts in a large bowl and stir well to combine. Sift in flour, spices and bicarb, then mix gently to combine.


  1. Spoon into prepared tin and bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool completely on a wire rack.


  1. Cut cake horizontally into 2 even layers. Put cream cheese, butter, lemon juice and icing sugar in a medium bowl and beat until very smooth. Spread a third of icing on top of 1 layer. Sandwich cakes together, then spread remaining icing on top and sides. Decorate with remaining walnuts and serve.