Carrot Cake

• 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

1. Preheat oven to 350 degrees.
2. CAKE
3. Beat oil and sugar, add eggs one at a time, beat until thickened about 3 minutes.
4. Mix together flour, baking powder and soda, salt and cinnamon.
5. Add flour mixture to egg mixture.
6. Add carrots, coconut, pineapples and nuts. Mix well. Pour into a greased 13 1/2 by 9 inch pan.
7. Bake at 350 degrees for 45 mins to 1 hour. Cool before frosting
8. FROSTING
9. Beat all ingredients together adding enough pineapple juice to make spreadable.

cake, flour, baking powder, baking soda, salt, cinnamon, sugar, oil, eggs, carrots, pineapples, pecans, shredded coconut, frosting, butter, cream cheese, vanilla, sugar

Taken from www.epicurious.com/recipes/member/views/carrot-cake-50098080 (may not work)