A delicious take on carrot cake - I added pineapple and a cream cheese frosting.
1 cup sugar, 1 cup vegetable oil, 11/2 cups flour, 3 eggs, 2 teaspoons baking powder, 11/2 teaspoons cinnamon, 1 teaspoon bicarb, 1/2 teaspoon salt, 1 teaspoon vanilla essence, 1 cup grated carrots, 1 cup grated pineapple (or use canned crushed pineapple, drained), 250g cream cheese, 100g butter, 250-300g icing sugar, vanilla and almond essence.
Beat together the oil, sugar and eggs until the mixture is pale in colour and light and fluffy. Sift all the dry ingredients together and fold into the mixture. Lastly add the essence, pineapple and carrots and mix well. Divide the mixture evenly into two 21cm greased and lined baking tins and bake at 180degrees celsius for 25-30 minutes. Turn the cakes out onto a cooling rack to cool completely. Make sure the cream cheese and butter is soft before making the frosting. Whisk together the cream cheese and butter until smooth. Whisk in the icing sugar until smooth. Start with 250g icing sugar and then add more to get the taste and consistency you desire. Add a couple of drops of vanilla and almond essence to taste. Top the first cake with some frosting, place the second cake on top and spread the cake with the remainder of the frosting. You can pipe patterns on the top as you like. I topped off the cake with some roasted coconut and almonds. Enjoy!