CARROT CAKE WITH PINEAPPLE

By á-8623

Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups grated carrots
• 1 1/2 cups vegetable oil
• 1 small can crushed pineapple (with juice)
• 3 eggs beaten
• 1/2 cup shredded coconut
• 1 1/2 cups chopped pecans
• 2 teaspoons vanilla

Preparation

Step 1

Preheat oven to 350 degrees.

In a large bowl, mix all dry ingredients.

Add carrots, oil, pineapple, eggs, coconut, pecans and vanilla. Mix thoroughly.

Pour into two 8-inch cake pans or one 9-inch-by-13-inch pan. Bake 40-50 minutes until cake tests done. Cool thoroughly.

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CREAMCHEESEFROSTING

4 ounces cream cheese, softened

1 stick butter, softened

1 pound powdered sugar

1 teaspoon vanilla

1/4 to 1/2 cup milk, as needed

Cream butter and cream cheese together.

Add a little of the powdered sugar, and mix until smooth.

Add about a tablespoon or two of the milk, then sugar; keep adding sugar and milk alternately a little at a time until all the sugar has been used up and you have the right consistency for spreading.

Add vanilla and frost the cooled cake.