Amy's Best Ever Carrot Cake

• 375g self raising flour, sifted
• 550g caster sugar
• 1 teaspoon salt
• 1 tbsp. baking powder
• 1 tbsp. ground cinnamon
• 250ml grapeseed oil
• 4 large eggs, lightly beaten
• 1 tbsp. vanilla extract
• 180g chopped walnuts
• 200g desiccated coconut
• 350g pureed cooked carrots – cook and mash them or use a food processor
• 175g crushed tinned pineapple
• A little milk if necessary

Icing:

• 300g pack of cream cheese
• 100g unsalted butter, softened
• 600g icing sugar sieved
• 1 teaspoon of vanilla extract
• Orange and lime slices to decorate

1. Preheat the oven to 175°C gas 5
2. Line a large deep baking tin with baking parchment. (33cm x23cm). A roasting tin is perfect to make a tray-bake with a capacity of 60fl oz
3. Sift the flour, baking powder, salt and cinnamon into a large bowl, add the rest of the ingredients and mix well. Add 2tbsp milk if too dry
4. Pour into the tin and bake for 50-60 minutes or until the sides pull away from the tin and a skewer comes out clean. Cover, if it is going brown but not cooked in the centre.
5. Cool on a wire rack until completely cold.
6. Make the icing: beat the butter and cream cheese together until smooth.
7. Slowly add the icing sugar and vanilla extract until it is lump free and very smooth. If too soft refrigerate until chilled.
8. Ice the cake with the cream cheese icing and decorate with orange and lime slices.
9. Refrigerate if not eating straight away.

This recipe does make a lot, but it goes quickly if you have a crowd. Any pieces that do not get eaten, refrigerate overnight in a covered tub; alternatively, it freezes well without the fruit slices.