Ingredients
500 g all-purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1 tsp baking powder
1 tsp salt
350 g white sugar
240 ml vegetable oil
3 large eggs
1 tsp vanilla extract
300 g shredded carrots
85 g flaked coconut
120 g chopped walnuts
225 g crushed pineapple (drained)
225 g cream cheese
60 g butter (softened)
250 g confectioners' sugar
Directions
Step 1
Preheat the oven to 175°C (350°F) and grease and flour a 23x33 cm (9x13-inch) pan.
Step 2
In a large bowl, combine flour, cinnamon, baking soda, baking powder, and salt. Make a well in the center and add sugar, oil, eggs, and vanilla. Mix until smooth, then stir in carrots, coconut, walnuts, and pineapple. Pour the batter into the prepared pan.
Step 3
Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting. (The center of the cake may sink slightly as it cools.)
Step 4
To make the frosting, beat cream cheese and butter in a mixing bowl until smooth. Add confectioners' sugar and beat until creamy.