Carrot Cake

Preheat the oven to 180°C (convection or top and bottom heat).

Grease two 23 cm round cake pans, or one springform pan with tube insert, 25 cm.

In a bowl, mix together the flour, sugar, baking soda and cinnamon.

In a large bowl, whisk the oil and eggs, then add the puréed pineapple.

Stir in the dry ingredients using a spatula until just combined.

Add the walnuts, coconut, raisins and carrots, folding them in gently.

Divide the batter evenly between the prepared tins, if using two pans.

Bake for 30 minutes for two tins, or 50 minutes for a springform tin.

Check for doneness, then let cool for 10 minutes before removing from the tins.

Apply the frosting only once the cake is completely cooled.

Beat the butter and cream cheese until smooth. Add the lemon zest.

Gradually mix in the powdered sugar. Beat on high speed until the frosting is light and fluffy, about 5 minutes. Spread between the cake layers and over the cake.