*Carrot Cake with Cream Cheese Frosting*

+To make this recipe you will need the following ingredients:
°2 cups flour
°2 tsp Magic Powder
°1 tsp baking soda
°1 tablespoon ground cinnamon
°1/4 tsp ground nutmeg
°pinch ground clove
°1/2 tsp salt
°4 eggs
°1 1/4 cup oil
°2 cups granulated sugar
° 2 carrots, grated (2 cups)
°1 can (19 oz or 540 ml) crushed pineapple, well drained
°1/2 cup chopped walnuts
°1 package (250 g) brick Philadelphia cream cheese, softened
°1/4 cup butter, melted
°2 cups icing sugar
°1/2 tsp lemon zest
°1 teaspoon lemon juice
Preheat  oven to 350°F.
Cake: Sift together the first 7 ingredients. Whisk the eggs and oil in a large bowl until smooth. adding sugar, beating until blend Add flour mixture, carrots, pineapples and nuts; mix well. Grease and flour a 3-litre fluted chimney pan or 10-inch fluted chimney pan; pour in the mixture.
Bake for 50 to 60 min or until a toothpick inserted near the centre of the cake comes out clean. Let cool 10 min in the pan. Run a knife along the side of the pan to loosen the cake. Invert the cake on a wire rack; unmould gently. Let cool completely.
Icing: Beat the cream cheese and butter in a large bowl with an electric mixer until smooth. Gradually add icing sugar, beating until blended. Add lemon juice and zest; mix well. Spread the mixture on the cake.
Enjoy !

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