2 ½ cups all-purpose flour 

2 tsp cinnamon

A pinch of nutmeg 

1/2 tsp salt

2 tsp baking soda

1.5 cups brown sugar 

3 eggs, room temperature

1/2 cup canola oil 

3/4 cup milk 

1 tsp white vinegar 

1 tsp vanilla paste 

2 cups grated carrot (about 3 carrots)

1/4 cup coconut 

1/2 cup walnuts - crushed 

1 can crushed pineapple - golden circle 

(drained & reserve 1/4 cup of the pineapple juice) 


250g  cream cheese (room temp)

150g unsalted butter (room temp)

1 tsp vanilla paste

4 cups icing sugar 


Preheat oven to 180 degrees

Grease two 9-inch round baking pans, butter and flour both,set aside

In a medium bowl, mix flour, baking soda, cinnamon, nutmeg and salt

In another bowl mix eggs, brown sugar, oil, vinegar, milk & vanilla paste until combined

Slowly add flour mixture and mix until combined

Stir in grated carrots, walnuts, coconut & pineapple (and 1/4 cup of the reserved juice) and mix

Pour batter into your 2 prepared pans evenly. 

Bake for 35 minutes. Let cool in the pans for about 20 mins, then remove the cakes to wire racks and let cool completely

With the flat side facing you put cream cheese frosting, add the second layer flat side up and cover completely with the rest if the frosting. Decorate with crushed walnuts & coconut.

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