Apple, Carrot and Coconut cake

I've been experimenting with cake of late.  I'm kind of obsessed with moist cakes that contain unconventional combinations of flavours.  This doesn't disappoint.    I was a bit worried when I was making this, but it has been given official seals of approval from a number of people, young and old...so now it's up to you to give it a try!  The apple cooks down more than the carrot, so the coconut helps with the texture element of the apple that is lost a little in the cooking.

You need a square 8" cake pan for this.  You will need to line it as this is a moist cake.  I use silpat liners to line the cake pan, but you could easily use baking paper. Enjoy this for morning tea, afternoon tea, dessert and second dessert!

Apple, Carrot and Coconut cake

Ingredients
1/2 coconut oil
1/2 cup coconut sugar
1/2 cup raw sugar
2 eggs
1 cup flour
3/4 tsp baking powder
2 tsps cinnamon
1/4 tsp salt
2 carrots, peeled and grated
1 large red apple, peeled and grated
3/4 cup shredded coconut
Icing
125gms cream cheese
1 1/2 cups icing sugar
1 tsp vanilla paste.

Method:
Preheat your oven to 180 degrees.
Line the 8" cake pan.
In a mixer combine the melted coconut oil, sugars and the eggs.
Mix until it is thoroughly combined and smooth.
Combine the flour, baking powder, cinnamon and salt.
Add this in thirds to the mixer.
Mix until well combined.
Stir through the coconut, apple and carrot.
Pour into the cake tin and spread it to the egdes.
Bake for 25 minutes or until a skewer inserted in the middle comes out clean.
Allow to cool 5 minutes in the pan then transfer to a wire rack.
Cool completely before icing.
Combine the icing ingredients and mix with electric beaters until smooth.
Spread over the cooled cake.
Store in the fridge and remove 5-10 minutes before serving.