Carrot Cake
"A moist, easy carrot cake recipe with fluffy cream cheese frosting. Walnuts and coconut in the mix add texture, while the warming hint of cinnamon is neither too much and nor too little - it's just right. This recipe is foolproof - and incredible!..."
INGREDIENTS
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440g / 20 oz can crushed pineapple (, drained but RESERVE juice (Note 1))
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1/4 cup (65 ml) reserved canned pineapple juice ((from canned pineapple above))
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3/4 cup (185 ml) milk (, at room temperature (full or low fat) )
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1 tsp white vinegar ((or lemon juice or other clear vinegar, (Note 2))
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3 eggs ((55g/2oz each))
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1 1/2 cups (265g) brown sugar ((loosely packed))
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1/2 cup (125 ml) vegetable oil ((or canola))
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2 cups (300g) flour (, plain / all purpose)
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2 tsp baking soda ((aka bi carb soda, Note 3) (NOT BAKING POWDER))
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1/2 tsp salt
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2 tsp cinnamon powder
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2 cups grated carrot (, about 2 carrots, peeled (Note 4))
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1/4 cup coconut (, shredded or desiccated (plain / unsweetened))
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1/2 cup walnuts or pecans (, roughly chopped)
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180g / 6oz cream cheese (, at room temperature (Note 5))
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225g / 1 cup unsalted butter (, softened)
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1 tsp vanilla extract
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4 cups (480g) icing sugar / powdered sugar (, sifted if clumpy (Note 6))
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