About this recipe:Three cake layers chock-a-block with fresh carrots, coconut, pineapple and walnuts. Tastes of the garden and the tropics mingle beautifully and the hint of cinnamon spice joins in and ties brings it all together. Make this gathering of fab cake flavours a full-on party by spreading the finished cake with cream cheese icing!
250g plain flour
2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
400g caster sugar
350ml vegetable oil
110g grated carrots
1/2 (432g) tin crushed pineapple, drained
60g chopped walnuts
75g desiccated coconut
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat oven to 180 C / Gas 4. Grease and flour three 23cm round cake tins.
In a large bowl, stir together the flour, baking powder, bicarb, salt and cinnamon. Add the sugar, oil and eggs, mix well for 1 minute. Finally stir in the carrots, pineapple, walnuts and coconut. Divide the mixture evenly between the prepared tins.
Bake for 35 to 40 minutes in the preheated oven, until a skewer inserted comes out clean. Cool in tins for 10 minutes before inverting onto a wire rack to cool completely. When cool, spread with your favourite cream cheese icing.