- 2 eggs
- ½ cup light olive oil
- ½ cup milk
- 1 cups caster sugar
- 1½ cups self-raising flour
- 1 teaspoons cinnamon
- ½ teaspoon bicarbonate soda
- 1 cups (approx 3 medium) carrots, grated
- ½ cup canned crushed pineapple in natural juice, drained well
- ½ cup chopped walnuts, plus extra for garnish
Cream Cheese Frosting- 30g butter, softened
- 125g cream cheese, softened
- ½ teaspoon vanilla extract
- 1 ½ cups icing sugar, sifted
| - Whisk together eggs, oil, milk and sugar in a large mixing bowl
- Add the flour, cinnamon, bi-carb soda and fold through until mixture is just combined
- Add carrots, drained pineapple and walnuts. Pour mixture into a greased heat-proof microwave-safe 22cm ring pan
- Elevate cake pan by placing cake pan onto a microwave-safe rack or upturned cup and plate
- Select 50% power and dial up 12 minutes cook time. Press START button
- Stand cake for 10 minutes and check that cake is cooked with a skewer. Remove from pan and cool completely on a cake rack. If cake has moist spots on the surface; place absorbent paper on top during standing time
Cream Cheese Frosting- Using an electric mixer, beat butter, cream cheese and vanilla on a medium speed for about 1-2 minutes or until well combined
- Reduce speed and add sugar; once added increase speed again until mixed well
- Spread on cooled cake and garnish with extra chopped walnuts
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