Moist Carrot, Pineapple and Nut Cake

Ingredients:

250g All purpose flour
2 tsp Baking soda
2 tsp Baking powder
1/2 tsp Salt
2 1/2tsp Ground cinnamon
1/2 tsp Ground nutmeg
Mixed the dry ingredients well and sifted (A).

4  Eggs ("A" size)
250ml Flower / Corn oil
200g Brown sugar
2 tsp Vanilla extract
Whisked for a minutes or so (B). 

200g Grated carrots
100g Chopped roasted nuts (cashew/ walnuts)
150g Chopped pineapple

Cream cheese frosting:
250g Cream cheese, softened
125g Butter, softened
100g Confectioners' sugar
1 tsp Vanilla extract
1/2 tbsp Pineapple juice / Lemon juice

Beat the cream cheese and butter till creamy. Add-in icing sugar; beat for a minute.
Add vanilla extract and pineapple juice then beat for another minutes.
May cream this 1 day ahead.

Method:
1)  Preheat oven @ 180 degree Celsius.
2)  Prepare pan or pans by lining with parchment paper :
     (2)two 8" pan prefer 9" pan bake @ 165 degree Celsius for 23 minutes
     12" cake pan
     10" x 10" x 2"cake pan bake for 40 minutes
3)  Mixed part (A) with part (B) for another 2 minutes.
4)  Add the carrots, nuts and pineapple.
5)  Pour the batter in prepared cake pans.
     Test for doneness by inserting a skewer.
6)  Cool the cake minimum for 2 hours. Best for overnight for cream cheese frosting.