๐ INGREDIENTS:
Cake:
โพ๏ธ2 ยฝ cups all-purpose flour
โพ๏ธ2 tsp cinnamon
โพ๏ธA pinch of nutmeg
โพ๏ธ1/2 tsp salt
โพ๏ธ2 tsp baking soda
โพ๏ธ1.5 cups brown sugar
โพ๏ธ3 eggs, room temperature
โพ๏ธ1/2 cup canola oil
โพ๏ธ3/4 cup milk
โพ๏ธ1 tsp white vinegar
โพ๏ธ1 tsp vanilla paste
โพ๏ธ2 cups grated carrot (about 3 carrots)
โพ๏ธ1/4 cup coconut
โพ๏ธ1/2 cup walnuts โ crushed
โพ๏ธ1 can crushed pineapple โ golden circle
(drained & reserve โพ๏ธ1/4 cup of the pineapple juice)
Frosting:
โพ๏ธ250gย cream cheese (room temp)
โพ๏ธ150g unsalted butter (room temp)
โพ๏ธ1 tsp vanilla paste
โพ๏ธ4 cups icing sugar
๐ PROCEDURE
โพ๏ธPreheat oven to 180ยฐc.
โพ๏ธGrease two 9-inch round baking pans, butter and flour both, set aside.
โพ๏ธIn a medium bowl, mix flour, baking soda, cinnamon, nutmeg and salt.
โพ๏ธIn another bowl mix eggs, brown sugar, oil, vinegar, milk & vanilla paste until combined.
โพ๏ธSlowly add flour mixture and mix until combined.
โพ๏ธStir in grated carrots, walnuts, coconut & pineapple (and ยผ cup of the reserved juice) and mix.
โพ๏ธEvenly pour the batter into the two prepared pans evenly.
โพ๏ธBake for 35 mins.
โพ๏ธLet cool in the pans for about 20 mins, then remove the cakes to wire racks and let cool completely.
โพ๏ธWith the flat side facing you smother with cream cheese frosting,
โพ๏ธAdd the second layer flat side up and cover completely with the rest if the frosting.
โพ๏ธDecorate with crushed walnuts & coconut
