carrot cake with cream cheese frosting

Carrot cake with cream cheese frosting

Ingredients

For the cake

• Maida  - 2 1/2 cups
• Baking powder - 1 1/4 tsp.
• Baking soda- 1 1/2 tsp.
• Cinnamon powder- 2 tsp.
• Salt -1/2 tsp.
• Sugar- 2 cups
• Eggs - 4 (large)
• Canola - 1 cup
• Vanilla essence- 1 tsp.
• Grated carrots- 180g
• Walnuts (chopped)- 3/4 cups
• Grated coconut -1 cup.
• Pineapple- 1 can (225g)

For the frosting

• Unsalted butter - 225g
• Cream cheese-670g
• Icing sugar- 340g
• Vanilla Essence -2tsp

Method

• Preheat oven to 180degree Celsius  and grease and line two 9 inch round pans with butter paper.
• Dry roast the coconut for 3 to 4 minutes in medium flame. ( make sure that it doesn't changes the color.
• Sieve maida, baking powder, baking soda, salt and cinnamon powder together.
• In a large glass bowl mix together oil, sugar, eggs and vanilla for 3 minutes at medium speed.
• Remove the sugar syrup from the canned pine apple and crush it coarsely using a food processer or hand blender.
• Add maida to the oil sugar mixture using a wooden spoon, mix in  carrots,coconut, crushed pineapple and walnuts.
• Transfer the batter equally to the greased pans and bake it in the preheated oven for 30 minutes until a tooth pick inserted in the middle comes out clean.
• Keep it on a wire rack for cooling,
• For the frosting take the softened butter and cream cheese  in a bowl, mix both using an electric beater at low speed.
• Add icing sugar and vanilla and beat it at medium speed. (if you find it too soft keep it in the fridge for half an hour and then frost the cake.