PINEAPPLE AND CARROT CAKE

Ingredients
2 level cups plain flour
2tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp salt
2 tsp cinnamon
2 cups sugar
1½ cups sunflower oil
4 eggs
2 cups coarsely grated carrots
250g crushed fresh pineapple
1 cup coarsely chopped walnuts or pecans

Frosting :
1lb cream cheese or Philadelphia or a mixture
125g softened butter
250g sifted icing sugar
1 tsp vanilla essence

Method
Mix dry ingredients thoroughly together. Add oil then beat in eggs. Finally stir carrots, pineapple & nuts into mixture. Turn into 3 greased & floured sandwich tins 23cm/9inch diameter. Bake at Gas Mark 4 180C/350F for 35-40 mins or until cake springs back when lightly touched. Cool in tins for 10 minutes, then turn out on racks. When cool, sandwich and cover top with the frosting. To make the frosting, beat cheese & butter together until well amalgamated. Add the sugar & vanilla.