Carrot Cake Recipe

Ingredients:
3 cups plain flour
2 cups castor sugar
1 tsp salt
1½ tsp bicarbonate of soda
1 cup undrained canned crushed pineapple
2 cups grated carrot
4 eggs
1½ cups vegetable oil
1 tsp vanilla essence
1 cup chopped walnuts, pecans or mixed nuts
lemon butter cream icing
chopped walnuts, to decorate

Directions:
Preheat the oven to 180˚C & grease a deep 22 cm ring tin
Sift the flour, sugar, salt & bicarbonate of soda together into a large bowl
Add the pineapple, carrot, eggs, oil & vanilla & beat until combined

Stir in the nuts
Spoon the batter into the prepared tin & bake for 1 hour or until a skewer inserted in the centre comes out clean
Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely
Ice the cooled cake with lemon butter cream icing & scatter with chopped walnuts.