3 large carrots, grated
1 extra carrot for decoration (optional)
350g (12oz) wholemeal or plain flour,
2 teaspoon baking powder
350g (12oz) caster sugar
1 teaspoon salt
1½ teaspoons bicarbonate of soda
330ml (12fl oz) sunflower oil
4 large eggs
75g (3oz) walnuts, roughly chopped
110g (4oz) desiccated coconut
1 x 425g tin of pineapple crush, drained
110g (4oz) butter, softened
225g (8oz) cream cheese
350g (12oz) icing sugar
Vanilla essence (optional)
You will also need a small oven tray — 31cm x 21cm, greased and lined if possible.
Preheat the oven to 180C (350°F, Gas 4). Have the baking tray ready. Place all the ingredients in a large mixing bowl. Blend well by starting first with a wooden spoon then using an electric hand mixer if possible until well mixed. Bake for about 40 minutes until the middle is set. Allow to cool.
To make the icing: Combine the softened butter, vanilla essence and cream cheese into a bowl and mix well until creamed together. Then add the icing sugar gradually and finally give it a good beat. When the cake is cold, spread the icing on the top. You can grate a carrot over the top for decoration. Keep the cake in the fridge because of the icing, but eat at room temperature.