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Moist Carrot Ca...

Moist Carrot Cake With Pineapple & Coconut

Name: Moist Carrot Cake With Pineapple & Coconut
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 300 g dark brown sugar; 4 eggs; 240 ml vegetable oil; 1 tsp vanilla extract; 2 tsp ground cinnamon; 1/4 tsp salt; 260 g plain flour; 2 tsp baking powder; 1/2 tsp bicarbonate of soda; 200 g grated carrots; 225 g crushed pineapple; 67 g desiccated coconut; 226 g cream cheese; 115 g butter; 240 g icing sugar; handful pecans

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Prep: 20 min

Cook: 30 min

Extra Time: 30 minutes for cooling

This carrot cake recipe with crushed pineapple and coconut is super moist, full of flavour and really simple to make. The 3-layer cake is filled and topped with a tangy cream cheese frosting which perfectly compliments the sweet sticky cake.

Ingredients

For The Cake

300 g

dark brown sugar, (1 1/2 cups)

eggs

240 ml

vegetable oil, (1 cup)

1 tsp

vanilla extract

2 tsp

ground cinnamon

1/4 tsp

salt

260 g

plain flour, (2 cups + 2 tsp - all-purpose flour)

2 tsp

baking powder

1/2 tsp

bicarbonate of soda, (baking soda)

200 g

grated carrots, (2 cups)

225 g

crushed pineapple, (1 cup) drained weight

67 g

desiccated coconut, (3/4 cup)

For The Cream Cheese Frosting

226 g

cream cheese, (8oz)

115 g

butter, (1/2 cup), softened

240 g

icing sugar, (2 cups - powdered sugar)

handful

pecans, (or walnuts) roughly chopped

Method

1. Heat oven to 175°C/350°F. Grease three 20cm/8-inch cake tins then line with baking parchment, then grease again over the baking parchment.
2. Whisk the sugar, eggs, oil and vanilla extract in a large mixing bowl until smooth and well combined.
3. In a separate bowl, whisk together the cinnamon, salt, flour, baking powder and bicarbonate of soda.
4. Add the wet ingredients to the dry ingredients and using a spatula or wooden spoon fold gently until well combined.
5. Stir in carrots, crushed pineapple and desiccated coconut.
6. Divide the cake batter evenly between the three cake tins, then bake in the oven for 20-25 minutes or until a toothpick inserted into the centre of the cake comes out clean.
7. Leave the cakes to cool in the cake tins for 10 minutes before turning out onto a wire rack.
8. To make the frosting, using a handheld mixer, whisk together the butter and cream cheese in a mixing bowl for 2-3 minutes or until smooth.
9. Add a 1/3 of the icing sugar and mix until combined. Repeat with the remaining icing sugar then continue to mix until the frosting is smooth and creamy.
10. Once the cakes are completely cool, place one layer of the cake on a cake stand/board or serving plate. Take 1/4 of frosting and spread evenly over the cake using a spatula or palette knife.
11. Repeat with the second and third layer of cake. Once the third cake layer has been covered with frosting, use any remaining frosting to lightly cover the sides.
12. Finish by sprinkling a few crushed nuts over the top. Serve the cake at room temperature and store any leftover cake in an airtight container in the refrigerator for up to 5 days.

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