Dorothys carrot cake

By jab120638

Ingredients

• 3/4 cup milk, at room temperature (full or low fat) (Note 2)
• 1 tsp lemon juice or white vinegar (or other clear vinegar)
• 20 oz/440g can crushed pineapple, drained (Note 3)
• 1/4 cup reserved pineapple juice (from canned pineapple)
• 3 large eggs
• 1 1/2 cups brown sugar
• 1/2 cup vegetable oil (or canola)
• 2 cups plain all purpose flour (Note 4)
• 2 tsp baking soda
• 1/2 tsp salt (I use table salt)
• 2 tsp cinnamon powder
• 2 cups grated carrot (Note 5)
• 1/4 cup shredded coconut (plain or sweetened) (Note 6)
• 1/2 cup chopped pecans (or walnuts)
• 6 oz/180g cream cheese, at room temperature
• 2 sticks / 225g / 1 cup unsalted butter, softened
• 1 tsp vanilla extract
• 4 cups confectionary / icing sugar (sifted if clumpy)

Details

Servings 16
Preparation time 15mins
Cooking time 45mins
Adapted from recipetineats.com

Preparation

Step 1

Instructions
Preheat oven to 180C/350F (fan forced). Spray and line a 9 x 13" / 22 x 33cm pan with baking paper. (Note 7)
Combine milk and lemon juice, set aside for 5 minutes to curdle.
Drain pineapple, reserving the juice. Measure out ¼ cup of pineapple juice.
Whisk together Dry ingredients in a bowl.
In a separate LARGE bowl, whisk eggs, sugar, oil, ¼ cup pineapple juice and milk.
Stir in carrot, coconut and pecans. Stir in Dry Ingredients and mix until just combined.
Pour into prepared pan. Bake for 30 - 40 minutes until a skewer inserted into the middle comes out clean and the cake is golden on top.
Rest for 10 minutes in the pan before turning out onto a cooling rack (Note 8).
Frost when cool. Optional: Decorate with 1 cup toasted coconut (half sweetened shredded and half unsweetened flakes) Frosting
Beat together cream cheese, butter and vanilla until smooth. Then beat in the icing sugar in 2 batches until it is well incorporated and the frosting is fluffy (I like mine really fluffy - increases volume!).

Instructions