Cooks playground - My Carrot cake

Ingredients The Dry bowl • 2 cups sifted cake Flour • 1 teaspoon salt • 2 teaspoons Baking powder • 1 1/2 bicarbonate of soda • 2 1/2 teaspoons ground cinnamon • 1 teaspoon ground ginger • 3/4 teaspoon ground nutmeg The wet bowl • 1/2 cup poppy seeds • 1 cup Coconut • 2 cups Sugar • 4 Eggs • 1 1/2 cups Oil • 2 cups finely grated carrots • 1 can crushed pineapple with its juice Method Preheat the oven 180 deg °C Dry bowl Place all the dry ingredients together and stir well to incorporate. Method Wet Bowl 1. Place all the ingredients together in a bowl and mix well together. 2. Once that is done stir the flour mixture into the wet mixture, stir to incorporate, dont over mix. 3. Spoon the batter into a 24 cm greased springform cake tin and bake for 60 to 70 minutes or until a skewer inserted into the centre comes out clean. minutes. 4. Cool in the tin and then turn out onto a wire rack and cool completely before icing. The Icing • 250g Butter • 400g Icing sugar • 200 g Cream cheese • 1 teaspoon vanilla extract Method Beat the butter and icing sugar together until smooth and fluffy. Add the cream cheese and vanilla carefully, do not overwork otherwise the icing will separate.