The Best Carrot Cake (In The World) - cooking recipe

Ingredients

3 cups plain flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
4 eggs
2 cups caster sugar
1 1/2 cups vegetable oil
2 cups carrots, grated
240 g pineapple, crushed
240 g butter
240 g cream cheese
240 g icing sugar
1 teaspoon vanilla essence

Preparation

Preheat oven to 180C (375F) and grease and line a large roasting dish.
Sift together the flour, baking powder, cinnamon, baking soda. Add salt.
Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended.
Incorporate sifted flour mix bit-by-bit and stir until just combined.
Bake in oven for 1 hour 1 hour 15 minutes or until cake starts shrinking from sides. Insert skewer, if it comes out clean then its cooked.
Rest cake in tin for 15 minutes and then turn onto wire cooling tray.
FROSTING.
Beat butter, vanilla and cream cheese together in a mixer.
Add icing sugar slowly until the frosting is a smooth consistancy.
Frost cake when cold.