Carrot Cake

Method

1. Preheat the oven to 180°c. Grease and line a 20cm round cake tin.
2. Sieve the flour, salt, cinnamon and baking soda into a large bowl.
3. Whisk together the eggs with the sugar, vanilla essence, carrot, pineapple, walnuts, coconut and oil.
4. Pour the wet ingredients into the flour, mix well until evenly combined.
5. Spoon the mixture into the prepared tin and bake for 40-50 minutes or until golden brown. Cool in the tin before turning out.
6. For the topping, beat together the cream cheese or cottage cheese with the vanilla essence and icing sugar until smooth. Spoon the icing onto the top of the cake and spread with a knife.