This is straight from the mag
450g/1lb plain flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp bicarbonate of soda
1/2 tsp salt
450g/1lb sugar
335ml/12oz veg oil
4 eggs
450g/1lb carrot, finely grated
1x 225g/8oz tin crushed pineapple, drained
200g/4 oz chopped walnuts
Icing ;
225g/8oz cream cheese
225g/8oz unsalted butter
450g/1lb icing sugar
2 tsp vanilla extract
Preheat oven to 180 0c, 350 oF, Gas 4. Sift together flour, baking powder, cinnamon, baking soda and salt. Add sugar, oil, and eggs and mix well. Add carrots, pineapple and nuts and stir.. Grease 3 x 9 inch cake tins and line with baking paper. Divide the mixture between all three and bake in the oven for 35-40 mins or until a skewar comes out clean. Cool for 15 mins then turn onto wire racks and cool completely.
For the icing, combine the cream cheese and butter in a mixer and gradually add the icing sugar. Stir in the vanilla. Stack the cake layers, spreading the icing between each one and on top.
I omitted the nuts but put in raisins instead, and I used 2 2 lb loaf tins instead of their 3 tins. Because of this they took just over an hour to cook. I found the icing quite runny- but that will just be me! We got fed up with eating it as there was so much- I should have frozen the second one ready to impress my mil instead of chocolate biscuits. It was obviously school holidays when I made this as I would never have the energy /inclination/ patience etc!!