Carrot cake.

Yesterday I made my very first carrot cake, the recipe calls for some pineapple and coconut but I didn't add them because I'm don't like pineapple in cakes and it came out really nice.

Carrot cake:

- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 tsp finely grated orange rind
- 1 tsp vanilla
- 2 cups grated carrots
( 1 can crushed pineapple drained and 1/2 cup sweetened shredded coconut)

Whisk together flour, baking powder, baking soda and salt. In separate bowl beat eggs with sugar until light and fluffy, beat in oil, orange rind and vanilla. Pour over dry ingredients, stir just until moistened. Stir in carrots ( pineapple and coconut), scrape into prepared pan, smooth top and bake in 350F until the cake tester inserted in centre comes out clean about 1 hour.

Cream Cheese Icing:

- 2 tbsp each cream cheese and butter softened.
- 1/4 tsp vanilla
- 3/4 cup icing sugar

In bowl beat cream cheese, butter, vanilla. Add sugar in two additions, beat until smooth.