Carrot Cake with Cream Cheese Frosting

Step 1: Heat the oven to 180°C/350°F. Grease and line either two 20–22.5 cm (8–9-inch) round pans or one 9 x 13-inch (22 x 33 cm) pan with baking or parchment paper.

Step 2: Drain the crushed pineapple well, reserving the juice. Measure out 1/4 cup of pineapple juice.

Step 3: Whisk the dry ingredients together in a large bowl.

Step 4: In a separate bowl, whisk together the milk, vinegar, eggs, brown sugar, oil and measured pineapple juice.

Step 5: Stir the grated carrot, crushed pineapple, coconut and chopped nuts into the wet ingredients.

Step 6: Pour the wet ingredients into the dry ingredients and stir until the flour is incorporated.

Step 7: Pour the batter into the prepared pan or pans. Bake round cakes for 35 minutes or the rectangular cake for 40 minutes, or until a skewer inserted in the middle comes out clean and the cake is golden on top.

Step 8: Leave the cake in the pan for 10 minutes, then turn it out onto a cooling rack. Frost once completely cool.

Step 9: Beat the cream cheese, butter and vanilla until smooth. Add the icing sugar in two batches, beating until incorporated and fluffy, about 3 minutes on speed 7 with a stand mixer.

Step 10: Turn one cake upside down onto a serving platter to make a flat surface. Spread one-third of the frosting over it. Place the second cake upside down on top, then frost the top and sides with the remaining frosting.

Step 11: If the room is cooler than 25°C/77°F and not humid, keep the cake in an airtight container outside the refrigerator. If it is very humid or warmer than 25°C/77°F, store the cake in the refrigerator.