Carrot Cake

For the Cake:

4 eggs
2 cups grated carrots
1/2 cup roughly blended carrot
1/2 cup crushed pineapple
1/4 cup desiccated coconut
1 cup chopped walnuts
1 1/2 cup salad oil
1+ cup sugar
2 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon powder

Mix ingredients until well blended. Pour into greased pan (traditionally a tube pan). Bake at 350°F (i.e., about 180°C) for 1 hour 30 min. Cool before applying frosting.


The Cream Cheese Frosting

6 oz (170g) cream cheese (about 2/3 of the standard 250g pack), softened.
2 tbsp butter (unsalted), softened
1 tsp vanilla extract
1+ cup icing sugar

Beat ingredients together until smooth. Apply liberally over the cake.