Scrummy carrot and pineapple cake

Ingredients

• 2 ½ cups wholemeal spelt flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ginger
• 2 tsp cinnamon
• ½ tsp nutmeg
• 2 cups finely grated carrot, packed (3 - 4 medium carrots)
• 1 cup crushed pineapple, well drained (reserve juice)
• 3/4 cup dried unsweetened shredded coconut
• 3/4 cup chopped walnuts
• Optional: 1/2 cup raisins
• 1 cup soft organic butter (or ½ cup almond, macadamia or light olive oil)
• 1 cup rapadura sugar
• 4 eggs, well beaten
• 1/3 cup reserved pineapple juice
• 2 tsp vanilla

Directions:

1. Get out the butter and eggs to warm up to room temperature
2. Preheat the oven to 180 C, oil a large metal cake pan, 10x13 inches or two smaller square pans and dust with flour or line with baking paper
3. Measure and combine the flour, spices, salt and baking powder in a bowl
4. Drain the pineapple and reserve the liquid
5. Combine the carrots, walnuts, pineapple and coconut
6. Using a large bowl, cream the butter or veggie sticks, add sugar and mix well, then stir in the beaten eggs
7. Stir in the combined carrot mixture
8. Stir the dry ingredients into the wet ingredients
9. Spread the mixture in the oiled pan(s), and bake for 45 minutes for a large cake, and about 1/2 hour for smaller pans, 20 - 25 minutes for muffins
10. Cool in pans on wire rack, for 10 minutes. Turn out on rack if necessary. Cool completely before frosting

Cream Cheese icing (optional)

• 115g cream cheese
• ¼ cup unsalted butter
• Grated rind of 1/2 lemon
• Juice of one lemon
• 4 cups golden icing sugar
• Cream the cheese and butter together
• Add the lemon zest and 1/2 the lemon juice
• Gradually sift and mix in 1/2 the icing sugar
• Add the rest of the lemon juice, then more icing sugar as needed
• The icing should be pretty stiff, and should be chilled covered for 1/2 hour before spreading

• Spread icing on completely cooled cake

• Optional: sprinkle top with finely chopped walnuts or toasted coconut