Ingredients
- 4 eggs
- 375 gr confectioners sugar
- 250 gr carrots (grated)
- 240 gr pineapple (crushed drained)
- 240 ml buttermilk
- 220 gr brown sugar firmly packed (light)
- 200 gr granulated sugar
- 190 gr wheat flour (whole)
- 180 ml vegetable oil
- 230 ml cream cheese softened
- 110 gr butter softened
- 85 gr all purpose flour
- 80 gr coconut flaked
- 12 gr vanilla extract
- 9 gr baking soda
- 5 gr cinnamon (ground)
- 4 gr orange rind (grated)
- 1 gr ginger
- 1 gr nutmeg
- 1 gr salt
Preheat oven to 350-degrees. Grease and flour three 20 cm cake pans and line the bottoms with wax paper. Grease and flour wax paper.
In a medium size bowl combine flours, baking soda, salt, cinnamon, nutmeg and ginger. Set aside. Combine sugars buttermilk, oil, eggs and vanilla in large bowl; stir until all ingredients are well blended. Add flour mixture to buttermilk mixture along with carrots, pineapple, walnuts, coconut and raisins, stirring just until well mixed.
Pour batter into prepared pans. Bake 30 minutes or until wooden pick inserted into center comes out clean. Cool in pans for 10 minutes. Loosen cake layers from edges of pans with a sharp knife and invert onto wire racks. Peel off wax paper and cool completely.
To make frosting, combine butter and cream cheese in large mixing bowl; beat until light and fluffy. Add sugar, orange rind and vanilla, mixing well. (Makes enough for 1 (3-layer) cake.
Spread frosting between layers and on top and sides of cake. Garnish with marzipan carrots (optional). Cover and refrigerate overnight before cutting.
