4 large eggs ¾ cup oil 1 ¼ cups buttermilk 1 teaspoon vanilla essence 1 cup castor sugar 1 cup blitz brown sugar 2 teaspoon bicarbonate soda ½ teaspoon baking powder Pinch salt 2 ½ cups flour ¼ teaspoon nutmeg 3 tablespoon cinnamon powder 1 cup desiccated coconut 1 small can crushed pineapples 1 cup peacan / walnuts 2 ½ cups carrots
Preheat oven to 180degrees Beat together buttermilk and eggs , Add oil Add the vanilla essence as well as the sugars , beat until the sugar dissolves about 5 minutes now add the pineapples .sift the dry ingredients and lastly add the carrots , coconuts and nuts fold into the mix until well mixed. Grease either a square or a round tin add mixture and bake for atleast 20 minutes on 180 then lower temp to 160 and bake until done . Topping : 1 tub cream cheese ¼ butter 1 cup icing sugar Beat everything together until well blended Top with nuts
INFO & TIPS
Add more sugar on topping if needed .
If you are not a cream cheese fan ,
Ones the cake has bakes poke holes with a toothpick make a sugar syrup 1/2 cup water 1 cup sugar until thicken pour onto the hot cake and top with coconut and nuts .