Carrot Cake (vegetarian)

Ingredients:

1 cup vegetable oil

1 ½ cups sugar

3 cups graded carrots

1 cup walnuts chopped

3 cups plain flour

2 tsp baking powder

1 tsp baking soda

Juice of ½ lemon

Zest and juice of one orange

1 small tin of pineapple chunks in own juice

Method:

Preheat oven at 180 ⁰C. With a hand whisk beat the oil and sugar together until combined. Add graded carrot and whisk slightly. With a wooden spoon stir in flour and baking powder. Dissolve the soda into the lemon juice and add to the mixture. Pour in orange juice and zest, mix. Add nuts and pineapple and juice, stir well. Grease and flour a 26 inch round baking tin. Pour in mixture and bake in a 180 ⁰C oven for 1 to 1 ½ hours or until a skewer comes out clean. Leave to cool for 20 minutes and take out of tin. When cold, if desired, dissolve icing sugar with a little water and lemon juice and spoon over cake.