Carrot Pineapple Cream Cake by Zarnak Sidhwa

Ingredients:
Flour 2 cups
Baking soda 2 tsp
Baking powder 1 tsp
Salt 1 tsp
Ground cinnamon 2 tsp
Caster sugar 1-3/4 cups
Oil 1 cup
Eggs 3
Vanilla essence 1 tsp
Shredded carrots 2 cups
Flaked coconut 1 cup
Chopped walnuts 1 cup
Crushed pineapple (drained) 8 oz

Icing:
Cream cheese 8 oz
Butter (softened) 1/4 cup
Icing sugar 2 cups
Marzipan carrots to decorate
Pineapple bits to decorate

Method:
Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple. Pour into a greased and floured 9x13 inch pan. Bake at 180 degrees C for about 45 minutes. The center will sink a little. Allow to cool.

To make the frosting, beat the butter and cream cheese until smooth. Add the icing sugar and beat until creamy. Frost the cooled cake with the icing. Decorate with pineapple bits and fondant or marzipan carrots