Carrot Cake with Cream Cheese Icing and Toasted Macadamia Nuts

 Ingredients:
4 eggs
1/2 cup olive oil
2 cups cake flour
1 cup sugar
2 tsp baking powder
2 tsp ground cinnamon
1 tsp bicarbonate of soda
pinch salt
pinch mixed spice
2 cups grated carrots (peeled)
+_ 470g crushed pineapple
2/3 cup chopped macadamia nuts, lightly toasted in a dry pan

Icing:
100g butter
200g icing sugar
1 tub cream cheese
5 ml vanilla extract
2 tsp orange and lemon zest

Method:
Set oven to 160'c. Grease and flour a round cake tin and line with baking paper. Beat eggs and sugar very well. Add oil until blended.
Sift flour, baking powder, cinnamon, mixed spice and bicarb together, add salt. Mix into the egg, sugar and oil mixture. Stir in carrots, macadamia nuts (reserve some for the topping) and pineapple.
Pour batter into the prepared cake tin and bake for approximately 1 hour or until a skewer comes out clean.
Remove cake from oven and cool. Let it cool completely before slicing it into two layers.
To make the icing beat butter, icing sugar and cream cheese together, add the vanilla extract. Beat until smooth.
Chill your cake in the fridge before icing it. Decorate with toasted Macadamia nuts and lemon and orange zest.