The Best Carrot Cake (In the World)

Was in a paper cutting my aunt gave me from an USA newspaper back in the 80's.. I have adapted it over the years to be yummier :) It is a very large cake that needs to be cooked in a roasting dish.. very moist and best iced with cream cheese frosting.

• Ready In: 1 hr 35 mins
• Serves: 30

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

Directions

1. Preheat oven to 180C (375F) and grease and line a large roasting dish.
2. Sift together the flour, baking powder, cinnamon, baking soda. Add salt.
3. Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended.
4. Incorporate sifted flour mix bit-by-bit and stir until just combined.
5. 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.
6. Rest cake in tin for 15 minutes and then turn onto wire cooling tray.
7. FROSTING.
8. Beat butter, vanilla and cream cheese together in a mixer.
9. Add icing sugar slowly until the frosting is a smooth consistancy.
10. Frost cake when cold.