About this recipe:Not your average carrot cake, this one has three cake layers made with chocolaty cocoa powder, tropical fruits like pineapple and coconut and crunchy walnuts. The luscious cream cheese icing brings all of the other flavours together beautifully for a rather special carrot cake experience.
250g plain flour
400g caster sugar
2 teaspoons bicarbonate of soda
1 teaspoon salt
45g cocoa powder
1 teaspoon vanilla extract
350ml vegetable oil
225g grated carrots
250g tinned crushed pineapple, juice reserved
225g cream cheese
450g icing sugar
40g desiccated coconut
100g chopped walnuts
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease and flour three 23cm round cake tins.
In a medium bowl stir together the flour, sugar, bicarb, salt and cocoa; set aside. In another bowl, stir together the eggs, vanilla and oil. Stir in the dry ingredients until they are completely absorbed, then fold in the carrots and pineapple. Pour the mixture evenly between the three prepared tins.
Bake for 30 minutes in the preheated oven, until a skewer inserted comes out clean. Take cakes out of the oven and let cool.
To make the icing combine the cream cheese, butter and icing sugar in a medium bowl. Beat until smooth, then stir in the coconut and nuts. When cakes are cooled, ice the top of each cake and assemble in three layers; spread remaining icing over whole cake and serve.