• Preheat the oven to 300°F (150°C).
• Keep the eggs at room temperature. Whisk them with a hand blender until they are double the volume. Add sugar and continue to whisk until the mass is smooth and fluffy.
  2 eggs, 1 cup coconut sugar
• Still whisking at high speed, slowly pour the oil, then transfer into a bowl. Add in the grated carrots, pineapple, walnuts, coconut and mix gently.
  2/3 cup olive oil, 3 large carrots, finely grated, 3/4 cup walnuts, chopped + plus more to garnish, 3/4 cup pineapple, finely chopped, fresh or canned, ½ cup desiccated coconut
• Sift flour into a separate bowl, add baking powder, soda, cinnamon, and salt, then mix well. Fold in with the carrot mixture and gently combine all ingredients.
  ½ tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, pinch salt, 2 cups all-purpose wheat flour, sifted
• Transfer the dough into a 9 inch (24cm) cake pan lined with baking paper. Bake for 1 hour or an inserted skewer comes out clean.
• Let the cake cool completely before covering it with frosting.

To make the frosting:

• While the cake is baking, beat the cream cheese together with the soft butter and powdered sugar. Place in the fridge until ready to use.
  4 ½ oz Philadelphia cream cheese, ¼ cup butter, soft, 4 tbsp powdered sugar
• Cut the completely cooled cake horizontally into two parts. Cover the bottom part with ⅓ of the frosting and then place the other piece of the cake back on top. Spread the remaining frosting over the top of the cake. Garnish with walnuts (optional).
• Store cake in the fridge.