This may possibly be the nicest carrot cake in the whole world - it's so moist! My friend Gillian just turned 50 recently & made us this cake for morning tea - now Gillian & Anne bought me The Greta Anna Recipes for my 30th - so she's been in our lives for awhile. The style of the recipe is unusual but easy to follow when baking.
Grate young fresh carrots to give one full cup & strain the juice from 400g can of crushed pineapple.
In a bowl mix 1 cup of plain flour, 1 tsp baking powder, 3/4 tsp baking soda, 1/2 tsp each of salt & cinnamon & 3/4 cup sugar. Add 2 eggs and 5 Tbsp oil (just under 1/3 cup).
Sir in the grated carrot, crushed pineapple & 1/4 cup chopped walnuts. Bake in a moderate oven 350 oF (175 oC) for 30 to 40 minutes and cool before covering with topping.
To make cream cheese topping, place in a bowl 3 Tbsp butter, 3 Tbsp cream cheese, 1/2 tsp vanilla, 250g icing sugar and beat very well. If too thick add a small amount of milk to give a smooth consistency.