2 ½ cups grated carrots
Grease 2 (21 cm) round cake pans and line  with baking paper
Preheat the oven to 180˚C
Sift together 2 cups cake flour
1 ½  Teaspoon baking powder
1 Teaspoon baking soda
¼ Teaspoon salt
2 Teaspoons ground cinnamon
Whisk
4 Eggs
1 Cup canola / vegetable oil
1 Cup light / dark brown sugar (packed)
½ Cup granulated sugar
1 Teaspoon vanilla extract
Mix until just combined
1 Tablespoon orange juice (optional)
Stir in carrots
180g Canned crushed pineapple (drained)
¼ Cup coconut
Add half of the dry ingredients
Mix until just incorporated
Add the remaining dry ingredients
Mix until just combined
Divide cake batter into prepared baking pans
Bake for 30-40 minutes on 170°C
Cream cheese frosting: 125g butter, softened
250g cream cheese, softened
Beat until pale and creamy
Add 1 Teaspoons vanilla extract
Sift 2 cups Icing sugar
Add Icing sugar
Beat until smooth
1 Teaspoon lemon juice (optional)
Until a toothpick inserted in the center of a cake comes out clean
Turn the cakes out onto cooling racks
Let cool completely on the rack
Place 1 cake layer on your cake stand or serving plate
Cover the top with frosting
Place the other cake layer on top
Spread the rest of the frosting over the top and sides
Sprinkle with chopped walnuts
Enjoy!
