• Place the carrots in a bowl, sprinkle with 50g of sugar, mix well and set aside.
• Remove the pineapple from the brine, drain and chop finely. Chop the nuts into small pieces. Transfer together to a bowl.

  Sift the flour with soda, powder, cinnamon and salt into a separate bowl. Add the coconut flakes and set aside both bowls for later.
• Crack the eggs into the mixer bowl, add the remaining sugar and brown sugar and beat until the mixture is light and fluffy.

  Meanwhile, set the oven to heat up to 180℃ and line a cake tin with baking paper.
• Keep beating and gradually pour in the oil, waiting until the ingredients are well combined.
• Add the contents of the bowls with carrots and pineapple and nuts to the mixer bowl. Mix with a spatula or spoon until well combined.
• Add the flour mixture and mix everything gently with a spatula just until the ingredients are combined.
• Pour the dough into the form, smooth the top and bake for about 45-50 minutes until the inserted skewer comes out clean. Every oven is different, so check if your cake hasn't baked a little earlier.

  Remove the baked cake from the tin and cool on a rack.

Icing

• Mix together all the ingredients for the frosting until smooth.
• Spread a thick layer of frosting over the cooled cake. If you like, you may additionally decorate it with nuts or roasted coconut flakes.