Frosted Carrot Pineapple Cake

• 1 pound self-rising flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 pound grated carrot
• 8 ounces pineapple can diced
• 4 large eggs lightly beaten
• 1 2/3 cups vegetable oil
• 1 teaspoon vanilla extract
• 4 ounces chopped walnuts
• cream cheese frosting
• 5 ounces cream cheese
• 1 1/4 cups powdered sugar sifted
• 1 lemon zested
• silver balls edible, to decorate

1. Preheat oven to 350u0b0F. Lightly grease and line two 8-inch cake pans.
2. For the batter, sift the flour, sugar, baking soda and salt into a large bowl. Add the carrot, pineapple, eggs, oil and vanilla and beat until combined. Stir in the chopped walnuts. Spoon into the prepared pans. Bake for 1 hour, until a skewer inserted in the centers comes out clean. Turn out onto wire racks to cool.
3. For the frosting, gradually beat the cream cheese into the powdered sugar until fluffy. Mix in the lemon zest.
4. To assemble, spread half the frosting on top of each cake, then stack them. Sprinkle with silver balls and cut into wedges to serve.

flour, sugar, baking soda, salt, carrot, pineapple, eggs, vegetable oil, vanilla, walnuts, cream cheese frosting, cream cheese, powdered sugar, lemon zested, edible

Taken from www.yummly.com/recipe/Frosted-Carrot-Pineapple-Cake-1402679 (may not work)