Carrot Cake With Cream Cheese Frosting

• 2 c. all-purpose flour
• 2 tsp. double acting baking powder
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. salt
• 2 tsp. cinnamon
• 2 c. granulated sugar
• 1 1/2 c. vegetable oil
• 4 large eggs
• 2 c. finely grated carrot
• 1 (8 oz.) can crushed pineapple, drained
• 1 c. flaked coconut
• 1/2 c. chopped walnuts
• 8 oz. cream cheese, softened
• 1 stick unsalted butter, softened
• 1 tsp. vanilla
• 1 1/2 c. confectioners sugar

1. Sift together first 5 ingredients.
2. Stir in sugar, oil, eggs, carrot, pineapple, the coconut and the walnuts.
3. Divide batter between 2 buttered and floured 9-inch round cake pans.
4. Bake in middle of a preheated 350u0b0 oven for 35 to 40 minutes or until a tester comes out clean.
5. Cool layers 5 minutes.
6. Invert onto rack to cool completely.

flour, double acting baking powder, baking soda, salt, cinnamon, sugar, vegetable oil, eggs, carrot, pineapple, flaked coconut, walnuts, cream cheese, unsalted butter, vanilla, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696049 (may not work)