Caribbean carrot cake

Cake

• 100 g grapeseed oil, plus extra for greasing
• 300 g carrots, cut into pieces
• 3 eggs
• 1 tsp natural vanilla extract
• 100 g dark brown sugar
• 220 g plain flour
• 2 tsp bicarbonate of soda
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground nutmeg
• 1 tsp ground cardamom
• 1 pinch salt
• 275 g canned pineapple pieces, drained
• 80 g desiccated coconut, plus extra for decorating
• 100 g walnuts or pecan nuts, cut into halves, plus extra for decorating

Cream cheese frosting

• 250 g cream cheese, cut into pieces
• 180 g butter, cut into pieces
• 230 g pure icing sugar
• 1 tsp natural vanilla extract