Carrot Cake

 
Beat the sugar, oil, eggs and vanilla  together in a large mixing bowl.  
Sift the flour, salt, bicarbonate of  soda and cinnamon and add to the  egg mixture.
Mix thoroughly.  
Stir in the nuts, coconut, carrot  and pineapple and mix well.  

Pour the batter into a wellgreased  25cm ring pan and bake for 50 to 60 minutes or until a skewer  inserted into the cake comes out  clean.

Cool in the pan for 10 minutes  before turning out.
When completely  cool, spread with the icing.  

ICING:
Cream the butter and cream  cheese until smooth.
Add the icing  sugar, lemon and orange rind and  mix well.
Mix in enough orange  juice for a spreadable consistency.