Sunshine Cake

CAKE or LOAF
2 eggs
100 g brown sugar
1 lemon, zest of
120 ml olive oil (about 1/2 cup)
220 g self raising flour
1 teaspoon baking powder
1 pinch salt
1 large ripe banana (mashed, about 1/2 cup)
160 g grated carrots (1 large, mine made 1 cup)
180 g crushed pineapple (this is equal to one 225g can well drained)
100 g pecans or walnuts (chopped, about 2/3cup)
ICING
250 g low-fat cream cheese (at room temp)
1/2 cup icing sugar (powdered sugar)
1 tablespoon lemon juice
1 teaspoon lemon zest
pecans or walnut pieces, to decorate

Preheat the oven to 180'C.
For the cake, line a 20cm cake tin, or for a loaf, line a large loaf tin.
In a large bowl beat the eggs, sugar and lemon zest together until creamy.
Slowly add the oil while beating continuously.
Sift the flour, salt, and baking powder together and stir into the creamed mixture.
Fold in the banana, carrot, pineapple and chopped nuts until incorporated.
Spoon mix into prepared tin and bake for 55-60mins or until firm to the touch.
Remove from the oven and allow to sit for 10 mins before turning out onto a cooling rack.
Allow to cool and if a cake, ice and keep in an airtight container, or, if a loaf, wrap in plastic wrap to store, or place in an airtight container. Serve the loaf either plain or buttered.
ICING:.
In a medium bowl beat the cream cheese, icing sugar, lemon zest and juice until smooth.
Spread over the cooled cake and decorate with pecan or walnut pieces.