4 cups cake flour
4 tsp bicarb of soda
4 tsp ground cinnamon
1 tsp salt
6 eggs
11/2 cups buttermilk
11/2 cups oil
3 cups white sugar
2 tsp vanilla essence
4 cups grated carrots
2 cups dedicated coconut
2 cups chopped walnuts
2 cans (410g) crushed pineapple (with juice)
2 cups raisins

Sift the dry ingredients (first 4 ingredients) together.
Combine the wet ingredients.
Combine the coconut, nuts, pineapple and raisins together.
Add the dry and wet ingredients together.
Fold in the fruits into the batter.
Spoon into a cake tin.
Bake for 1 hour at 180 degrees Celsius.

Cream Cheese Icing:
460 g cream cheese
500 g softened butter
2 cups icing sugar
Zest of 1 orange
Beat well together.
Top the cake with the icing. Sprinkle with walnuts.

Recipe credit: Dorah Sithole and Move Magazine.