Carrot cake

I didn't have time to take any photos today so I decided to blip the cake I made for a group of women I'm meeting tonight.

Carrot cake with pineapple

Preheat the oven to 180°C.

5 dl flour
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
5 dl sugar
2 dl oil (cooking oil, like vegetable oil /canola / rapeseed / sunflower)
4 eggs
5 dl grated carrots
1 can (234 g) granulated pineapple (not juice)
2 1/2 dl nuts (I use walnuts)

In a large bowl mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar.

Grate the carrots and chop the nuts.

Stir eggs and oil together in a bowl and then mix with the flour mixture, along with pineapple, carrots and nuts (do not use an electric mixer, just a large spoon).

Pour the dough in a large greased baking tray/pan and bake for 40-60 minutes at 180°C.

Let the cake cool off a little and then turn the pan over and let the cake ease out of the pan onto a cake tray.

Cream cheese frosting:

150 g cream cheese
250 g confectioners' sugar (powdered sugar)
lemon juice to taste

Stir together cream cheese, lemon juice and powdered sugar. Spread the frosting on cold cake.

(I decorate the cake with marzipan-carrots and chopped walnuts).