Carrot pound cake

Ingredients

• 3/4 cup butter
• 1/2 cup + 2 tablespoons brown sugar, packed
• 1/2 cup white sugar
• 2 medium eggs
• 1/2 teaspoon vanilla
• 1 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon powder
• 1 1/2 cups grated carrots
• 1/2 cup crushed pineapple, well drained
• 1/2 cup raisins
• 1/2 cup toasted cashew nuts
• 1/4 cup dessicated coconut

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Preparation

• Preheat oven to 350 deg Celcius (180 deg F)Grease and line baking pan. If using muffin tray, you can use paper cups, no need to grease.
• Mix flour, baking soda, salt and cinnamon. Set aside.Cream butter and sugar until light. Add eggs one at a time mixing for about 20 seconds each addition. Add vanilla.
• Add the flour mixture and mix until just blended. DO NOT OVERMIX. With a spatula, fold in the carrots, pineapple, raisins, dessicated coconuts and nuts.
• Bake for 40-50 minutes for cake and 25-30 minutes for cupcake. Frost with Cream Cheese Frosting, as desired.