(Serves 14-16)


INGREDIENTS
420g (2 cups) castor sugar
315ml (1¼ cups) salad oil
10ml (2 tsp) pure vanilla essence
2 tsp finely grated lemon rind
3 eggs (lightly beaten)
270g (2 cups) carrots (peeled and grated)
195g (1 cup) apple (peeled and grated)
250g (1 cup) unsweetened crushed pineapple (drained)
65mls (¼ cup) pineapple juice (juice from crushed pineapple)
40g (½ cup) desiccated coconut
420g (3 cups) flour
1 tsp cinnamon
2 tsp baking soda
½ tsp salt


METHOD
Preheat oven to 170°C. Spray a 25cm ring tin with a depth of at least 7.5cm.

In a large bowl with hand whisk, whisk together sugar, oil, vanilla and lemon rind. (Do not use an electric mixer because you will create too much air).

Add eggs and mix well. Stir in carrot, apple, pineapple, pineapple juice and coconut.

Sift dry ingredients, add to bowl and gently fold in.

Pour batter into prepared tin and bake for approx. 1 hour or until a cake skewer inserted comes out clean, and the cake bounces back when you prod it.

Allow cake to cool in the tin for 10 minutes, then remove cake from a tin to a cooling rack to cool completely.

Ice with Cream Cheese Frosting. 

Cream Cheese Frosting

(enough to ice one 25cm ring tin)

A peaky cream cheese frosting is too sweet for me. I prefer a citrusy flavour like this recipe has and I don’t mind that it sits smooth and flat.


INGREDIENTS
375g (1½ cups) cream cheese
1 tbsp + 1 tsp zest of one lemon
30mls (2 tbsp) lemon juice (juice of one lemon)
10g (1 tbsp) butter (diced and softened)
375g (2½ cups) icing sugar (sifted)


METHOD
In a medium sized bowl beat cream cheese until smooth and creamy.

Add lemon juice, zest and butter and combine well.

Add icing sugar and beat until combined and frosting is smooth.