2-1/4 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp baking powder
1 tsp salt
1-1/2 cups sugar
1 tsp vanilla
1 cup vegatable oil
2 cups finely grated carrots (about 6 medium)
1 can (14oz) crushed pineapple, drained
1 cup shredded coconut
1 cup chopped walnuts
Cream Cheese Frosting:
1 pkg(250g) cream cheese,softened
1/3 cup butter,soften
1 tsp vanilla
2 cups sifted icing sugar
Preheat the oven to 350 degrees F. Grease a 13x9 inch baking pan and line the base with greased parchment.
Stir together flour, baking soda, cinnamon, baking powder and salt in a medium bowl. Set aside. In a separate bowl and using an electric mixer, beat sugar and eggs on high speed until thickened and pale yellow. Beat in vanilla, the beat in oil in a thin stream until well combined. Stir dry ingredients into egg mixture, along with carrots, pinapple, coconut and walnuts, until well combined.
Spoon batter into the prepared pan, smoothing surface with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool in the pan on a wire rack for 15 minutes, then remove from the pan and let cool completely on a wire rack.
Frosting: Using an electric mixer, beat together cream cheese and butter in a large bowl until light and fluffy, then beat in vanilla. On low speed, beat in icing sugar until smooth and fluffy. Spread frosting over top of cake.
Cut into squared to serve.
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