Cake
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tst cinnamon
1 - 3/4 cups Chelsea White Sugar
1 cup vegetable oil
3 eggs
1 tsp vanilla extract
2 cups grated carrot
1 cup flaked coconut
1 cup walnuts
1 (8oz) can crushed drained pineapple

Icing
1 8oz cream cheese at room temperature
1/4 cup butter at room temperature
2 cups Chelsea Icing Sugar
few drops vanilla essence

Preheat oven 180 degrees celcius.
Wash peel and grate carrot.
Sift together flour, baking soda, baking powder and salt, stir in cinnamon.
Beat together eggs and sugar in a bowl, add the flour mixture gradually.
Add the oil and vanilla extract, beat for 1 min.
Using a wooden spoon, stir in grated carrot, coconut, pineapple and then the walnuts.
Mix well and pour into greased and floured tin (9 x 13 inch)
Bake for approx 45 mins or until cake no longer moist in centre. (Cake needs to be pulling away from edges of tin)

Icing

Beat the cream cheese with the butter and few drops of vanilla essence.
When mixed, beat in icing sugar till resembles a spreadable consistency.