Time to make: 1 hr 20 mins
Total cost: $8.45 / $0.72 per serve
1 1/2 cups wholemeal flour
1/2 cup self-raising flour
1 teaspoon baking soda
1 cup brown sugar
1/2 cup walnuts, chopped
2 teaspoons cinnamon
3 cups grated carrot
440g can crushed pineapple, drained
1/4 cup canola oil
100g extra-lite cream cheese
2/3 cup (70g) icing sugar
rind of 1 lemon, grated
Step 1 Set oven to 180°C. Lightly grease a 22cm springform tin. Sift flours and baking soda into a bowl; return husks to bowl. Add brown sugar and mix well to break up any lumps. Add walnuts, cinnamon, grated carrot and crushed pineapple.
Step 2 In another bowl or jug, mix the oil and the eggs together; add to the other ingredients and mix until blended.
Step 3 Transfer batter to tin and bake for 40-50 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 minutes and then turn out onto a wire rack.
Step 4 To make the icing, beat the cream cheese in a bowl until soft and creamy. Add icing sugar and grated lemon rind. Mix to combine. (If the frosting appears a little runny at this stage, refrigerating for a while will thicken it.)
Step 5 When the cake is cold, spread with cream cheese frosting and decorate with walnut halves.