Pineapple Carrot Cake

By 11650

Ingredients

• Cake:
• 2 C flour
• 1/2 t baking soda
• 1 t baking powder
• 1 t salt
• 2 t cinnamon
• 1 3/4 C sugar
• 1 C vegetable oil
• 3 eggs
• 1 t vanilla
• 2 C grated carrots
• 1 C coconut
• 1 C chopped walnuts
• 1 (8 oz) can crushed pineapplel, drained
• Frosting:
• 1 (8 oz) cream cheese
• 1/4 C butter, softened
• 1 C p. sugar
• 1 t vanilla

Preparation

Step 1

Preheat oven to 350. Remove butter and cream cheese from refrigerator and allow to warm to room temperature.

Wash, pleel and grate the carrots.
Sift together flour, baking soda, baking powder and salt. Stir in cinnamon.

Deat eggs, add sugar. Add flour mixture to egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed.

Using spoon, stir in grated carrots, coconut, crushed pineapple and walnuts. Mix well and put in buttered and floured 9 X 13 pan.

Bake at 350 for 45 min or until cake is no longer moist in center and begins to pull away from edges of pan.

Frosting: Beat cream cheese with butter and vanilla. Beat in P. sugar until frosting is spreading consistency. Frost cake while slightly warm.