Best Carrot Cake

• 3 eggs
• 1 3/4 cups sugar
• 1 cup oil
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 2 cups flour
• 2 cups grated carrots
• 1 cup walnuts
• 1 cup chopped pineapple
• 1 teaspoon vanilla
• Frosting
• 8 ounces cream cheese, softened
• 1/2 - 1 cup butter, softened
• 3/4 cup powdered sugar
• 1 -2 teaspoon vanilla
• 1/4 cup unsweetened coconut, toasted

1. Combine flour, salt, soda,& cinnamon.
2. Set aside.
3. Combine eggs, sugar,& oil; mix until smooth.
4. Stir in flour mixture a little at a time until well blended.
5. Stir in carrots, walnuts, pineapple, & vanilla, mixing evenly.
6. Pour into a greased 9x13in pan.
7. Bake at 350 degrees for 45-55 minutes.
8. --------------Frosting----------.
9. Cream together, cheese and butter until smooth.
10. Add vanilla.
11. Add sugar a 1/4 cup at a time, until well blended.
12. After frosting cooled carrot cake, sprinkle with toasted coconut.
13. To toast coconut, put on cookie sheet, under broiler for about 1 minute.
14. Keep an eye on it to be sure it does not burn!

eggs, sugar, oil, salt, baking soda, cinnamon, flour, carrots, walnuts, pineapple, vanilla, frosting, cream cheese, butter, powdered sugar, vanilla, unsweetened coconut

Taken from www.food.com/recipe/best-carrot-cake-9280 (may not work)