Carrot cake Ingredients3 extra-large eggs200g (1 cup) caster sugar100g ( cup) light brown sugar250ml (1 cup) sunflower oil250ml (1 cup) canned crushed pineapple, well drained3 carrots, peeled and finely grated (can be replaced with grated courgette or raw beetroot)1 large Granny Smith apple, peeled and finely grated50g desiccated coconut100g pecan nuts, chopped, plus extra240g (2 cups) cake flour10ml (2 tsp) bicarbonate of soda5ml (1 tsp) baking powder10ml (2 tsp) ground cinnamon2.5ml tsp) grated nutmeg60g sultanasIcing30ml softened butter250g icing sugar, sifted125g firm cream cheese (like Lancewood or Philadelphia)Zest of one orangeMethodPlace the eggs into the bowl of an electric mixer and beat with the two sugars on high speed for two minutes. Add the oil and beat for another minute. Stir in the pineapple, carrots, apple, coconut and nuts. Mix well. Sift dry ingredients together and add to carrot mixture with sultanas. Pour into greased ring pan and bake at 180°C for 60-80 minutes.For the icing, combine the butter and icing sugar in a bowl and mix with a wooden spoon. Mix in cream cheese without over-mixing, or it will become quite runny. Spread over cake and sprinkle with zest and extra nuts if desired...