Carrot/squash cake

2 large eggs
225 g Dansukker Cane Sugar
125 ml oil
150 g wheat flour
3 tsp baking powder
1/4 tsp salt
1-3 tsp cinnamon
300 ml grated carrot or squash
200 ml crushed, drained pineapple or 200 ml raisins
50-75 g chopped walnuts

Glazing (optional)
100 g Philadelphia cheese, natural, light
60 g Dansukker Icing Sugar
peel of half an untreated lemon
1 tbsp lemon juice

For the baking tin
butter or margarine
90 g Dansukker Cane Sugar

Grease the baking tin, which should be approx. 25 cm in diameter, and sprinkle in the cane sugar. Whisk the eggs, cane sugar and oil. Mix flour, baking powder, salt, cinnamon and walnuts and fold into the batter. Add the carrot/squash and pineapple, then stir the batter thoroughly. Pour the mixture into the baking tin and bake in the middle of the oven at 175 °C for approx. 45 minutes. Turn out the cake. Mix Philadelphia cheese, icing sugar and lemon (preferably with an electric whisk) and spread the glazing over the cake.