Moist Carrot Cake

CakePre-heat oven to 170°C. Oil up a very large cake pan or 2 x 20cm round cake tins.To the TMX bowl add flour baking powder, bi-carb soda, salt & cinnamon. Mix 5 seconds / speed 4. SET ASIDE.Add carrots. Chop 5 seconds / speed 5 or until grated fairly small. Set aside.Add sugar, vegetable oil & eggs to bowl. Mix 5 seconds / speed 4.Return flour mix and combine 15 seconds / speed 4. Scrape sides. Mix a further 5 seconds / speed 4.Add grated carrots, drained pineapple, chopped walnuts & coconut. Mix roughly with your spatula. Combine 15 seconds / speed 4 using your spatula to assist the mixing or until the mixture moves freely.Divide the cake evenly between the two tins and bake 45 - 50 minutes or until a skewer comes out clean.Leave cakes in pan for 30 minutes before turning out to cool on a wire rack.Ice with cream cheese frosting.Cream Cheese FrostingAdd raw sugar to the bowl and blitz for 1 minute / speed 9. Add remaining ingredients to bowl and cream together on speed 4 until well combined. Scrape bowl and mix 30 seconds / speed 4.