Carrot Cake - Penguin Books New Zealand

Ingredients

• 240g (8½ oz) plain flour
• 1 teaspoon of baking powder
• 1 teaspoon of ground cinnamon
• ½ teaspoon of salt
• 250ml (8 fl oz) canola oil
• 350g (12¼ oz) caster sugar
• 3 large eggs, room temperature
• 1½ teaspoons of vanilla extract
• 220g (7¾ oz) grated carrot
• 440g (15½ oz) crushed pineapple in juice, drained and roughly chopped (1 can)
• 125 g (4½ oz) toasted pecans, roughly chopped
• 75g (2½ oz) shredded coconut
• 1 batch of Cream Cheese Frosting (see page 287)
• 50g (1¾ oz) toasted pecans, roughly chopped, to decorate (SEE BROOKI'S TIP BELOW)