¾ cup canola or sunflower oil
3 eggs
2 cups flour
1 ½ cups raw sugar
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups grated carrot
½ cup walnuts
½ cup raisins
½ cup chopped dates
¾ cup mashed banana
½ cup coconut
¾ cup crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon cinnamon
320 grams cream cheese
¾ cup icing sugar
Heat oven to 170°C and line 24cm baking tin with two layers of baking paper.
Beat oil and eggs together. Add sifted flour, sugar and baking powder. Pour a splash of boiling water on the baking soda and add. Mix together.
Then add carrots, nuts, raisins, dates, banana, coconut, pineapple, vanilla and cinnamon.
Mix well. Pour into baking tin and bake for 75 minutes.
Take cream cheese out of fridge during the preparation of the cake so as to soften it, then carefully mix the icing sugar in and smooth over cake, once cooled.
