2 cups cake flour(plain/all-purpose)
Half teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 and 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla essence/extract
2 cups grated carrots
1 cup flaked coconut
1 cup chopped walnuts
1 tin crushed pineapple, drained. (8 oz)
If you can't get crushed pineapple, just cut it up and then squash it!
Preheat oven to 180C (350F)
Remove butter and cream cheese from refrigerator so can soften to room temp.
Wash, peel and grate carrots (use fine grater)
Sift together (I didn't!) flour, baking soda, baking powder and salt. Add cinnamon.
Beat the eggs IN THE BIGGEST BOWL YOU HAVE, add the sugar.
Add the flour mixture to the egg mixture gradually.
Add oil and vanilla.
Beat for 1 minute on medium speed.
Using wooden spoon (or spatula thingy), stir in the carrots, coconut, crushed pineapple and finally the walnuts.
Mix well and turn into buttered and floured 9x13inch pan. (I did 2 loaf tins, and have done one big deep round tin with a small loaf tin)
Bake at 350F (180C) for roughly 45 minutes or until the cake is done when you stick the knife into the middle and the cake is starting to c0me away from the edges.
Cool on wire rack.
1 pack cream cheese (8oz)
1/4 cup butter
2 cups icing sugar (the powdery stuff)
few drops vanilla essence
To make the icing:
Beat the cream cheese and the butter and the vanilla essence, and add the icing sugar when the butter stuff is completely mixed. Beat till the icing is of a spreadable consistency. Ice the cake while it is still warm.
PS: I have no idea where I got this recipe, but it is wonderful. And blogger is eliminating all my spaces between lines and driving me crazy. Sorry!