HFG carrot cake

Instructions

1 Set oven to 180°C.  Lightly grease a 22cm springform tin. Sift flours and baking soda into a bowl; return husks to bowl. Add brown sugar and mix well to break up any lumps. Add walnuts, cinnamon, grated carrot and crushed pineapple.

2 In another bowl or jug, mix the oil and the eggs together; add to the other ingredients and mix until blended.

3 Transfer batter to tin and bake for 40-50 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 minutes and then turn out onto a wire rack.

4 To make the icing, beat the cream cheese in a bowl until soft and creamy.  Add icing sugar and grated lemon rind.  Mix to combine. (If the frosting appears a little runny at this stage, refrigerating for a while will thicken it.)

5 When the cake is cold, spread with cream cheese frosting and decorate with walnut halves.