Carrot cake

Cake

1 cup	Vegetable oil
2 cups	Raw sugar
4	Eggs
1 cup	Canned crushed pineapple, drained
1 cup	Self raising flour
1 tsp	Cinnamon
1 cup	Wholemeal flour (Main)
1 tsp	Nutmeg
2 cups	Carrots, grated (Main)
1 tsp	Baking powder
½ cup	Walnuts, roasted and chopped
½ cup	Coconut, toasted

Icing

50 g	Butter, softened
250 g	Cream cheese, softened
2 tsp	Lemons, zest, finely grated
2 tsp	Vanilla extract
2 ¼ cups	Icing sugar, sieved

Directions

1. Preheat oven to 180C. Grease or line the cake tin.
2. In one large bowl, whisk the eggs then whisk in the sugar and oil. Stir in the pineapple.
3. Sieve the wholemeal flour with the self-raising flour, cinnamon, nutmeg and baking powder.
4. Gently fold into the first mixture with the carrot, walnuts and coconut. Spoon into the prepared tin and bake for 50 minutes to 1 hour.
5. Make the icing by beating the cream cheese with the butter until smooth, then beat in the vanilla, lemon and icing sugar.