CARROT CAKE with CREAM CHEESE FROSTING

This recipe is from the Every Girls Rally Cookbook, and was submitted by Jill Gillies (don't know who she is, but she makes good cakes).

Cake
1/3 cup vegetable oil (canola)
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1/2 cup white flour
1/2 cup wholemeal flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 cups grated carrot
4 tablespoons crushed pineapple
2 tablespoons chopped walnuts (I never put these in)

Blend oil and sugars. Add eggs and beat well. Fold in dry ingredients lightly and then carrot, pineapple and walnuts. Do not overmix. Pour into a greased tin (for cake) or divide mixture into muffin tray.
If making a cake, bake in 350F oven for 35-45 minutes. If muffin tray, guess.

Cream Cheese Frosting
125g (1 box) cream cheese
2 tablespoons butter
1 cup confectioners sugar (icing sugar)
1 teaspoon vanilla
1 teaspoon grated lemon rind or 1 tablespoon lemon juice

Bring cream cheese and butter to room temperature, then mix all ingredients together and spread over cake/mini-cakes.