Carrot and pineapple cake

Step 1

Preheat the oven (not fan-forced) to 170°C. Grease a 23cm springform cake pan and line the base.

Step 2

Sift the flour, baking powder, baking soda, cinnamon and 1 teaspoon salt into a bowl. Add the eggs, oil, carrot, pineapple and sugar. Stir to combine, then add walnuts. Pour into the prepared pan and bake for 50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.

Step 3

Meanwhile, place the butter, cream cheese and vanilla in the bowl of an electric mixer and beat until light and soft. Add the sifted icing sugar and beat until you have a smooth, light icing. Cover the top and sides of the cake with the icing.

Step 4

Place the pineapple slices in a microwave on high for 15 seconds, then remove. While still warm, gently bend slices into a flower shape. When they are cool, decorate the cake.