Pineapple Carrot Cake #3

Pineapple Carrot Cake

(18x18cm square pan )

A

2 large whole eggs

50g brown sugar

50g granulated sugar

1tsp vanilla 

B

120g cooking oil 

C

130g flour

1/4tsp baking soda

1/2tsp baking powder

1/2tsp cinnamon powder

1/4tsp salt

D

170g grated fresh Carrot

60g chopped pineapple 

30g raisins

50g toasted walnut for Cake

E

25g toasted walnut for decorating 

Method:-

* Line and grease base side.

* Bake 75g walnuts for 180°c, 10 minutes. Chopped roughly, divide 50g for Cake and 25g for decoration. 

* Beat A until ribbon stage.

* Add in B slowly until well combined.

* Add in C fold in and mix well.

* Add in D with spatula.

* Bake 180°c-190°c for 60 minutes or until brown.

* Slice cake into 2 layers, filled with creamcheese and decorate your liking.

Creamcheese Frosting 

220g Creamcheese 

1 cup heavy cream

50g powder sugar 

Little bit of lemon juice 

* Beat Creamcheese, sugar and butter until combined. Add cream and lemon juice mix well.