Carrot Cake

recipetineats.com

Jane

440g / 20 oz can crushed pineapple , drained but RESERVE juice (Note 1)

¼ cup (65 ml) reserved canned pineapple juice (from canned pineapple above)

subheading: WET INGREDIENTS:

¾ cup (185 ml) milk , at room temperature (full or low fat)

1 tsp white vinegar (or lemon juice or other clear vinegar, (Note 2)

3 eggs (55g/2oz each)

1 ½ cups (265g) brown sugar (loosely packed)

½ cup (125 ml) vegetable oil (or canola)

subheading: DRY INGREDIENTS:

2 cups (300g) flour , plain / all purpose

2 tsp baking soda (aka bi carb soda, Note 3) (NOT BAKING POWDER)

½ tsp salt

2 tsp cinnamon powder

subheading: STIR INS:

2 cups grated carrot , about 2 carrots, peeled (Note 4)

¼ cup coconut , shredded or desiccated (plain / unsweetened)

½ cup walnuts or pecans , roughly chopped

subheading: FROSTING:

180g / 6oz cream cheese , at room temperature (Note 5)

225g / 1 cup unsalted butter , softened

1 tsp vanilla extract

4 cups (480g) icing sugar / powdered sugar , sifted if clumpy (Note 6)

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