Carrot Cake II

By Jem1214

Ingredients

• 2 c. all-purpose flour
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 2 tsp. ground cinnamon
• 1 3/4 c. white sugar
• 1 c. vegetable oil
• 3 lg. eggs
• 1 tsp. vanilla extract
• 2 c. shredded carrots
• 1 c. flaked coconut
• 1 can crushed pineapple
• chopped pecans (opt)

Preparation

Step 1

Grease 9 x 13 Pan
Preheat oven to 350

1. Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.

2. Stir in carrots, coconut, walnuts and pineapple. Pour into 9″ x 13″- inch pan and bake for about 45 minutes. Don’t panic, the center will sink a little. Watch baking time; might get done sooner.

3. Allow to cool; when cool, frost the cake. You can certainly use your favorite cream cheese frosting to frost this cake, but the one included is highly recommended. (You can just leave the cake in the 9″ x 13″- pan and just frost the top).

4. To make the frosting: Cream the butter and cream cheese until smooth; add the powdered sugar and beat until creamy.