Ingredients

Method

• 400 g white sugar
• 4 large free-range eggs
• 1 t vanilla extract
• 1 1/2 cups vegetable oil
• 240 g cake flour
• 1 t baking powder
• 2 t bicarbonate of soda
• 2 t ground cinnamon
• 1 t salt
• 6 carrots, grated
• 70 g desiccated coconut
• 150 g walnuts, chopped (or 1/2 walnuts and 1/2 pecan nuts)
• 180 g fresh or canned pineapple, drained and crushed
For the topping:
• 125 g butter, slightly softened
• 500 g icing sugar, sifted
• 1 cup cream cheese
• 1 t vanilla extract
• walnuts, chopped, for sprinkling

Method

Ingredients

Preheat the oven to 180°C. Grease and line 2 x 23-cm cake tins with baking paper.

Beat the sugar, eggs and vanilla extract together, gradually mixing in the oil.

Sift together the flour, baking powder, bicarbonate of soda, cinnamon and salt, then mix into the egg mixture.

Combine the grated carrots, coconut, walnuts and pineapple, then add to the batter. Pour into the prepared cake tins and bake for approximately 50 minutes.

To make the topping, cream the butter in a food mixer and gradually add half the icing sugar. Beat until fluffy. Add the cream cheese and beat at a slow speed. Add the remaining icing sugar and the vanilla extract. Stop beating as soon as it is incorporated.

Turn the cakes out onto cooling racks and remove the baking paper.

Spread one cake with half of the icing mixture. Top with the other cake and spread over the remaining icing. Sprinkle with chopped walnuts.

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