Peg's pineapple carrot cake

Let's go to Australia for dessert

1 cup plain flour, 1 teaspoon baking powder, 3/4 teaspoon bicarbonate of soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/2 cup raw sugar, 1 cup grated carrot, 1/2 x 440g can crushed pineapple in juice, well drained, 1/4 cup roughly chopped walnuts, plus extra 2 tablespoons to decorate, 1/2 cup sultanas, 2 eggs, 5 tablespoons vegetable oil

Lemon cream cheese icing: 125g cream cheese, softened, 2 teaspoons finely grated lemon rind, 1 1/2 cups icing sugar mixture

Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.
Sift flour, baking powder, bicarbonate of soda, salt and cinnamon into a large bowl. Stir in raw sugar, carrot, pineapple, walnuts and sultanas. Make a well. Whisk eggs and oil in a jug. Pour into well. Stir to combine. Pour mixture into prepared pan.
Bake for 35 to 40 minutes or until a skewer inserted into the centre of cake comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a baking paper-lined wire rack. Cool completely.
Make Lemon Cream Cheese Icing: Using an electric mixer, beat cream cheese and rind until smooth. Gradually add icing sugar, beating well after each addition.
Spread icing on top of cake. Decorate with extra walnuts. Serve.