Carrot Cake

Ingredients:

4 large eggs
1 1/2 cup of sugar
1 1/2 cup of oil
1 1/2 teaspoon of vanilla extract
3 cups all purpose flour
1 1/2 teaspoon of baking powder
1 1/2 teaspoon of baking soda
1 cup of coarsely chopped walnuts
2 teaspoons of ground cinnamon
1/2 teaspoon of salt
3 cups of grated carrots 
1 1/2 cup chopped pinapple

Filling:
8 ounces of cream cheese 
10 tablespoons of unsalted butter - slightly melted
1 1/2 cup of sugar
1 - 2 tablesoons od fresh lemon juice 
1 teaspoon of pure vanilla extract
chopped wallnuts ... 

Directions:
Preheat the oven to 338 degrees Fahrenheit and prepare the form for the cake at first.  I like to use coconut oil to grease it and shredded coconut to sprinkle it. 
Beat the sugar, vanilla extract and yolks until it changes tho colour and smooth.  (I always use hand mixer and large bowel) 
Then add walnuts, cinnamon, salt, mix, then add carrots, pineapple and oil - and mix by hand. 
Whisk the flour, baking powder and baking soda and stir with the mixture. Then beat egg whites and gently stir in by hand. 
Bake for cca 60 minutes. (until toothpick inserted into the centre of the cake comes out clean ) Leave it in the oven for about 10 minutes, then, transfer it to cooling racks and cool it. When cool flip it over, carve into two halves and put in the filling. 
Filling /coating : 
Take a large bowl and beat the sugar, vanilla extract  and butter until smooth and creamy. Add cream cheese and beat until velvety smooth. Finally add the lemon juice. 
Finish the top with toasted nuts and Bon appetite !

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