Carrot Loaf

2 carrots, peeled, grated (see note)
2 cups plain flour
1 teaspoon bicarbonate of soda
2 teaspoons baking powder
1 1/2 teaspoons MasterFoods ground cinnamon
pinch salt
3/4 cup raw sugar
2 tablespoons desiccated coconut
3 eggs, lightly beaten
1/2 cup vegetable oil
1/2 cup sultanas
450g can crushed pineapple, drained
shredded coconut, toasted, to serve
Cream cheese frosting
80g cream cheese, softened
50g butter, softened
1 cup icing sugar mixture, sifted
1/2 orange, juiced

Method
Preheat oven to 180°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.

Place carrot in a large bowl. Sift flour, bicarbonate of soda, baking powder, cinnamon and salt over carrot. Add sugar and desiccated coconut. Stir until well combined.

Add eggs, oil, sultanas and pineapple to carrot mixture. Stir until just combined. Spoon into prepared pan. Bake for 60 to 70 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Lift onto a wire rack to cool.

Make cream cheese frosting: Using electric beaters, beat cream cheese and butter together until pale and fluffy. Add icing sugar and 1 1/2 tablespoons orange juice. Beat until thick and smooth. Spread frosting over loaf. Sprinkle with toasted coconut. Slice and serve spread with butter, if desired.