Carrot cake

Viva 12/3/2009

see more recipes by
Amanda Laird

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4	Eggs
2 cups	Raw sugar
1 cup	Vegetable oil
1 cup	Canned crushed pineapple, drained
1 cup	Wholemeal flour
1 cup	Self raising flour
1 cup	Self raising flour
1 cup	Self raising flour
1 tsp	Cinnamon
1 tsp	Nutmeg
1 tsp	Baking powder
2 cups	Carrots, grated
½ cup	Walnuts, roasted and chopped
½ cup	Coconut, toasted

Preheat oven to 180 degC. Grease or line the cake tin.
In one large bowl, whisk the eggs then whisk in the sugar and oil. Stir in the pineapple.
Sieve the wholemeal flour with the self-raising flour, cinnamon, nutmeg and baking powder.
Gently fold into the first mixture with the carrot, walnuts and coconut. Spoon into the prepared tin and bake for 50 minutes to 1 hour.
Make the icing by beating the cream cheese with the butter until smooth, then beat in the vanilla, lemon and icing sugar.

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