inYou can use regular sugar this recipe but it just takes a little longer for the granules to dissolve.
Grease and line 2 x 9 inch round cake tins. Preheat oven to 180 C / 350 F/ Gas 4.
Sift flour, soda, baking powder, and spices.
Beat eggs in a mixer until frothy. Gradually add sugar and beat until batter is thick and pale.
Add oil slowly to the batter, then vanilla.
Add the flour and beat gently until just incorporated then add coconut and raisins with a spatula and fold in carrots.
Divide evenly in the pans and bake for 35 - 40 minutes or until skewer comes out clean. Cool on wire rack.
Make the frosting
In a cup, add 2 Tablespoons of whipping cream and the gelatin, stir and microwave for about 12 seconds. Give it a good stir and microwave again for a further 10 seconds and stir. Then add 3 Tablespoons of the cold whipping cream to the gelatin mix and stir. (This is to cool it down).
Pour the remaining cold whipping cream into a bowl with the sugar and whip up until soft peaks, then pour in the gelatin mixture and mix until all combined and almost stiff peaks. It is at this point you can add colourings and flavorings, if using more than one colour, divide the cream into separate bowls and add the colours of your choice.
When ready, you add the frosting into a piping bag with the desired nozzle and decorate to your liking. Place in the fridge for a few hours to allow the frosting to firm up.