'The Joy of Easter'

Ingredients:
The Cake:
1 cup flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
Cream Cheese Frosting:
114g cream cheese, softened
1/4 cup unsalted butter, softened
2 cups icing sugar
1 tsp vanilla extract
METHOD:
Preheat your oven to 175°C. Grease and flour one 23cm (9-inch) round cake tin.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, beat the oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots, crushed pineapple, and walnuts (optional).
Pour the batter into the prepared cake pan. Bake for 25-30 mins, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 mins, then transfer to a wire baking rack to cool completely.
For the frosting, beat the cream cheese and butter together until smooth. Gradually add the icing sugar, one cup at a time, beating until smooth and creamy. Stir in the vanilla extract.
Frost the cooled cake with the cream cheese frosting. 

Decorate with easter decorations, mini easter eggs, orange lollies shaped like carrots, etc.