Ingredients
CAKE
2 cups A/P Flour
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cups oil
4 large eggs
2 cups grated carrots
1 - 18 oz can crushed pineapples in juice (drained, reserve juice)
1/2 cup chopped pecans
1/4-1/2 cup shredded coconut
FROSTING
1 stick of butter
1 - 8oz pkg of cream cheese
1 teaspoon vanilla
1 pound powereded sugar
Preparation
Preheat oven to 350 degrees.
CAKE
Beat oil and sugar, add eggs one at a time, beat until thickened about 3 minutes. Mix together flour, baking powder and soda, salt and cinnamon. Add flour mixture to egg mixture. Add carrots, coconut, pineapples and nuts. Mix well. Pour into a greased 13 1/2 by 9 inch pan. Bake at 350 degrees for 45 mins to 1 hour. Cool before frosting
FROSTING
Beat all ingredients together adding enough pineapple juice to make spreadable.
