Page 14 - Baking By Donna

Pineapple Carrot Cake

Ingredients

2 cups plain flour

½ tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp ground cinnamon

1 ¾ cups white sugar

1 cup vegetable oil

3 eggs

1 tsp vanilla extract

2 cups grated carrot

1 cup coconut

1 cup chopped walnuts

1 x 250g can crushed pineapple drained well

Frosting

1 x 250 g cream cheese

¼ cup butter softened

2 cups icing sugar

few drops of vanilla extract

Method

Pre heat oven 180C.

For the frosting remove butter and cream cheese from fridge to allow it to come to room
temperature about 30 mins.

Wash and peel carrot (fine grating disc)

Sift together flour, baking powder, baking soda and salt. Stir in cinnamon (not in sifter).

Beat the eggs, add the sugar. Add flour mixture to egg mixture gradually.

Add oil and vanilla. Beat for 1 minute /medium speed. Stir in grated carrot, coconut, crushed
pineapple and finally the chopped walnuts. Mix well and pour out into a buttered 9 X 13” tin.