Foryoueats: Carrot Cake (Easy and ultra moist!)

Ingredients

• 440g / 20 oz can crushed pineapple , drained but RESERVE juice (Note 1)
• 1/4 cup (65 ml) reserved canned pineapple juice (from canned pineapple above)
• Wet Ingredients:
• 3/4 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 1/2 cups (265g) brown sugar (loosely packed)
• 1/2 cup (125 ml) vegetable oil (or canola)
• Dry Ingredients:
• 2 cups (300g) flour , plain / all purpose
• 2 tsp baking soda (aka bi carb soda, Note 3) (NOT BAKING POWDER)
• 1/2 tsp salt
• 2 tsp cinnamon powder
• Stir Ins:
• 2 cups grated carrot , about 2 carrots, peeled (Note 4)
• 1/4 cup coconut , shredded or desiccated (plain / unsweetened)
• 1/2 cup walnuts or pecans , roughly chopped
• 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)