Carrot and Walnut Cake

3 medium carrots, grated

1 cup chopped walnuts
3 eggs
1 1/3 cups raw caster sugar (or soft brown sugar)
3/4 cup lite olive oil
1/2 teaspoon vanilla
2 cups SR flour


Preheat oven to 180°c. Spray a 20cm round cake pan with cooking oil. Line base and side with non-stick baking paper.

Beat together the oil and sugar until pale and creamy.
Add eggs, one at a time, beating well between each addition until combined and fluffy.
Stir in flour, carrot and walnuts until combined. Spoon mixture into prepared pan and smooth surface. Bake for about 1 hour and 10 minutes or until a skewer inserted into centre comes out clean.

Frosting:
250g Cream Cheese, softened

1/4 cup butter, melted
2 cups icing sugar
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel 

Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition.

Pavlova

6 egg whites   
1.5 cups caster sugar
1 level tablespoon cornflour
Teaspoon of white vinegar

Heat oven to 170 degrees C.

Beat egg whites until stiff, gradually add caster sugar and continue beating until combined and mixture is thick and glossy.  Fold in vinegar and cornflour (cornflour stablizes it, the vinegar assists the process)

Spoon onto baking tray (covered with baking paper). 

Place in oven, and immediately reduce the heat to 130 degrees.  Bake for 45 mins - 1 hour until dry and crisp. Turn off oven and leave door open with the pavlova inside, to cool.

Top with whipped cream and fruit.