*Scrummy Carrot Cake*
Serves 12

Moist, delicious and probably the best carrot cake you will ever bake.  This has been a family favourite of ours for many years.  I usually bake it in two layers and freeze one, un-iced,  now that there are only two of us.  That way I always have a delicious dessert on tap in the freezer.

280g plain flour (2 cups)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp ground cloves
360g caster sugar (1 3/4 cups)
8 ounces vegetable oil (1 cup)
3 large eggs
1 tsp vanilla
5 ounces peeled and shredded carrot (about 6 small to medium)
3 ounces shredded sweetened coconut (1 cup)
115g chopped toasted walnuts (1 cup)
1 420g tin of pineapple chunks (8 ounce tin)

To frost:
4 ounces softened butter
2 ounces cream cheese
1 tsp vanilla
420g  icing sugar, sifted (3 cups)
1 to 2 TBS cream

Preheat the oven to 180*C/350*F/Gas mark4.  Butter and flour a 9 by 13 inch baking pan, or two 9 inch round baking pans, tapping out any excess flour. 

Empty the tin of pineapple into the food processor and blitz until chopped into bits, but not pureed.  Pour into a sieve and drain well.

Whisk the flour, baking soda, baking powder, cinnamon, cloves, nutmeg,sugar and salt together in a large bowl. Beat together the eggs, vanilla and oil.  Make a well in the centre of the dry ingredients and add the liquid all at once.  Fold together with a wooden spoon until smooth.  Stir in the carrots, coconut, nuts and pineapple.  Spread in the prepared pan (s).  Bake on a centre rack in the oven for 40 to 45 minutes or until the top springs back when lightly touched.

Remove from the oven and allow to cool completely in the pan (s).

To make the frosting, beat together all the ingredients until smooth and creamy, only adding enough cream to give you the right consistency for spreading.

If you wish you can garnish the top with additonal chopped toasted walnuts.