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Ingredients
- 125 ml of olive oil
- 170 g of dark soft brown sugar
- 3 medium eggs
- 400 g of carrots, grated
- 435 g of tin pineapple chunks, drained and chopped into small pieces
- 225 g of self-raising flour
- 75 g of desiccated coconut
- 1 tsp of baking powder
- 1 tsp of ground cinnamon
- 40 g of icing sugar
- 180 g of full-fat soft cheese
- 1 tbsp of lemon juice
- 1 handful of toasted coconut flakes
- 1 handful of dried pineapple rings, roughly broken