Hummingbird Carrot Cake

• 2 cups plain flour
• 2 cups sugar
• 2 teaspoons bicarbonate of soda
• 2 teaspoons ground cinnamon
• 1 cup light olive oil
• 3 eggs, lightly beaten
• 2 teaspoons vanilla essence
• 3 grated carrots
• 1 cup chopped walnuts (optional)
• 1 cup desiccated coconut
• 3/4 cup canned crushed pineapple
• CREAM CHEESE ICING
• 125 g cream cheese
• 45 g butter
• icing sugar
• 1/2 teaspoon vanilla essence
• 2 tablespoons lemon juice

1. Preheat oven to 180 degrees celcius.
2. Sift the flour into a large bowl with the sugar, bicarb soda and cinnamon.
3. Make a well in the centre and add the oil, eggs and vanilla, beating well.
4. Fold in carrots, walnuts, coconut and pineapple.
5. Pour into a greased 23cm springform pan.
6. Bake for about 70 minutes.
7. Cool cake completely before adding the icing.
8. ICING: Have the cream cheese at room temperature and mix it with the butter.
9. Beat in enough sifted icing sugar to sweeten to taste and stir in the vanilla and lemon juice (you can add more or less depending on taste and icing consistency).

flour, sugar, bicarbonate of soda, ground cinnamon, light olive oil, eggs, vanilla essence, carrots, walnuts, coconut, pineapple, cream cheese, cream cheese, butter, icing sugar, vanilla essence, lemon juice

Taken from www.food.com/recipe/hummingbird-carrot-cake-22148 (may not work)