Carrot, Coconut and Pineapple cake

So in our house this is called Bec’s Rotary Cake because once you’re listing three ingredients in the name of a dish, why not personalise it.

I adore this cake. It takes carrot cake to a place where I actually like it. I added in half a cup of raisins because mmmm raisins.
Bec’s rotary cake
  • 2 cups self raising flour
  • 1/2 tsp bicarb
  • 2 tsp cinnamon
  • 1 cup caster sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 1 tsp vanilla
  • 2 cups grated carrot
  • 3/4 cup dessicated coconut
  • 1/2 cup walnuts
  • 1/2 cup crushed pineapple, well drained
  • 1/2 cup raisins
  1. Preheat oven to 180C and grease a 24cm round tin
  2. Combine the dry ingredients in a bowl
  3. Make a well in the centre and add the eggs, oil and vanilla then mix well
  4. Fold through the carrots, walnuts, coconut, pineapple and raisins
  5. Bake for 45-50 minutes or until pulling away from the edges of the tin and springs back at a gentle touch.