CARROT CAKE

Ingredients
300g carrots
325g canned pineapple pieces, drained
250ml corn oil
250g caster sugar
5 eggs size 3
1tsp vanilla flavouring
100g broken walnuts
350g plain flour
1½ tsps bicarbonate of soda
2tsp baking powder
1tsp cinnamon
1tsp salt

Method
Peel & coarsely grate carrots without making them too wet, & roughly chop pineapple.
Put oil, sugar, eggs and vanilla flavouring into bowl and beat together with electric mixer  until smooth. Then add pineapples, carrots and walnuts.
Sift dry ingredients together and add to mixture.
Put in 8inch (20cm) round tin (greased & lined) & bake in the centre of the oven for 1½hrs on Gas Mark 4/350F/175C.
Cool in tin for 5 minutes then turn out and leave to cool.
Decorate top and sides with Cream Cheese Frosting and decorate with walnut halves.