I'm sending this along to Javelin Warrior's wonderful weekly challenge, Made with Love Mondays, encouraging all of us to cook from scratch.
200g soft brown sugar
150ml sunflower oil
200g grated carrot
50g walnut pieces, roughly chopped
75g diced pineapple (fresh or tinned), roughly chopped
50g desiccated coconut
200g plain flour
1tsp ground cinnamon
1tsp bicarb of soda
200g icing sugar
50g cream cheese, room temperature
25g unsalted butter, room temperature
a dash of vanilla essence
I use a rectangular baking tin, 17 x 26cm approx, greased and lined with greaseproof paper but if you prefer a round cake, use a 21cm baking tin
Preheat the oven to 150°C
In a large bowl, whisk the eggs with an electric beater until doubled in volume then add the sugar and continue beating until pale and fluffy. Keep whisking on a high speed and pour in the oil in a steady stream. Keep beating until the mixture holds the shape of a trail across the surface.
Gently fold in the grated carrot, chopped walnuts, chopped pineapple and coconut. Sift the flour with the cinnamon, bicarb and salt and fold them gently into the batter.
Scrape the mix into the prepared tin and bake for about 1 hour or until a skewer comes out clean. If the top of the cake seems to be browning too quickly, cover it lightly with some foil to protect it from burning.
When the cake is baked, leave it to cool in the tin for 10-15 minutes before turning it out on a wire rack to cool it completely.
For the icing, beat the butter and cream cheese together with an electric whisk until smooth. Beat in the vanilla essence then add the icing sugar in three batches, whisking in each batch before adding the next. Put aside in the fridge to set a little otherwise it will be too runny to ice the cake.
You can ice the cake when it is cold. I usually just ice the top of my rectangular cake (pret style) but you can of course slice the cake in half (especially if you've baked it in a round tin), double the amount of icing and use half of it for the centre and the rest to spread thickly on top.