Ingredients
- 325g plain flour
- 125g wholemeal flour
- 1tbsp bicarbonate of soda
- 1tbsp ground cinnamon
- 300g unrefined caster sugar
- 300ml light vegetable oil or other flavourless oil
- 4 large eggs, lightly beaten
- 1tbsp pure vanilla extract
- 100g chopped walnuts
- 100g desiccated coconut
- 300g carrots, cooked then puréed
- 250g tinned pineapple chunks, drained and puréed
- For the cream cheese frosting:
- 250g Philadelphia cream cheese
- 200g unrefined icing sugar, sifted
- 1tsp pure vanilla extract juice ½ lemon
- You will need:
- Two 20cm (8in) deep sandwich tins, lightly oiled and the bases lined with baking parchment
Instructions
- Preheat the oven to 180 C, 160 C fan, gas 4. Sift the dry ingredients then sugar into a bowl. Add the oil, eggs and vanilla. Beat, then fold in the nuts, coconut, carrots and pineapple. Bake for 45 mins or until lightly browned and a skewer comes out clean. Cool for 3 hours in the tin.
- For the frosting, mix everything together and, using a palette knife, spread over one of the cakes before topping with the second one.
