Carrot Cake

• 1 pound shredded carrots
• 2 cups sugar
• 1 1/2 cups corn oil
• 4 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup chopped walnuts
• coconut
• pineapple
• Cream Cheese Frosting
• 2 cups confectionary sugar
• 1 8oz package cream cheese
• 4 tablespoons butter at room temperature
• 2 teaspoons vanilla

1. Shred carrots, need three cups. Combine the sugar and oil and beat with an electric mixer. Add in one egg at a time, beating well. Add flour, baking powder, baking salt and salt together. Add this to the oil mixture while beating. Add the grated carrots, nuts, coconut and pineapple and blend well. Lighly oil the cake pans. Line the bottom with circle of wax paper, oil the paper. Bake approximately 45 minutes.
2. Cream Cheese Frosting Mix sugar, cream cheese, butter and vanilla. Beat until smooth and creamy

carrots, sugar, corn oil, eggs, flour, baking powder, baking soda, salt, walnuts, coconut, pineapple, cream cheese frosting, confectionary sugar, cream cheese, butter, vanilla

Taken from www.epicurious.com/recipes/member/views/carrot-cake-50083718 (may not work)