Pineapple & Carrot Cake

• 1 cup Plain flour
• 1 teas Baking powder
• ½ teas Salt
• ¾ teas Bicarb
• ½ tea Ground cinnamon or mixed spice
• ½ cup Raw sugar
• 1 large cup Grated carrot
• ½ cup Sultanas
• 200g Crushed or finely chopped pineapple
• ¼ cup Walnuts
• 2 Eggs
• 5 tab Oil

Sift dry ingredients into a mixing bowl and mix lightly but well. Add sugar, carrot, fruit and nuts, then add beaten eggs and oil. Stir until combined. Bake in a moderate oven for 35-40 minutes. When cool ice with lemon cream frosting.

—Maria Zamperoni