CARROT AND PINEAPPLE CAKE - THIS IS BEAUTIFUL!!!

Okay,,,,I think I have found a rival cake for my Anzac Cake.  I tried this cake on the weekend and it is simply yummo!!!  The best part about it is that even though I have a few kids that hate carrots and a couple that absolutely despise pineapple,,,,,,they ALL agreed tht this cake is beautiful!!!!

This mix made enough mixture for 2 log tins and 6 cupcake sized muffins.  The kids have been having a slice in their lunchboxes all week and they have already said that they want me to make another one for next week  (but now I am on a carrot cake roll and next week I want to try another recipe lol!!)

CARROT AND PINEAPPLE CAKE

CAKE

3 Cups Self Raising Flour

2 Cups Caster Sugar

1 teaspoon Salt

1 cup Crushed Pineapple (undrained)

1 cup chopped Walnuts (I used Almonds)

2 cups shredded Carrot

4 Eggs

1 cup Oil

1 cup Cold Water

1 teaspoon Vanilla Essence

ICING

90 grams softened Cream Cheese

1/2 cup softened Butter or Margarine

4 cups Icing Sugar

1 teaspoon Vanilla Essence

2-3 teaspoons grated orange rind (I left this out because I didnt' have an orange)

About 3 tablespoons Orange Juice

In a large bowl (this makes alot of mixture so make sure it is a very large bowl!), mix all the cake ingredients together.

Beat together well with a spoon until well mixed.

Grease and flour 2 loaf tins or one 10 inch square tin.

Bake in a moderate oven for 90 minutes, or until a skewer comes out clean.

Cool in tins before turning out.

ICING

Beat all ingredients until the mixture is fluffy and of spreading consistency.

If necessary, stir in a little additional orange juice, 1 teaspoon at a time.

Don't tell the kids what is in the cake until after they have tried it lol!!!  

(I know I am such a mean mother :-)    )