Carrot Cake

• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs, room temperature
• 1-1/2 cups canola oil
• 2 cups finely grated carrots
• 1 teaspoon vanilla extract
• 1 cup well-drained crushed pineapple
• 1 cup sweetened shredded coconut
• 1 cup chopped nuts
• 6 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• Additional chopped nuts

1. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.
2. Pour into a greased
3. . Bake at 350u0b0 for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

flour, sugar, ground cinnamon, baking soda, salt, eggs, canola oil, carrots, vanilla, well, coconut, nuts, cream cheese, butter, sugar, vanilla, nuts

Taken from www.tasteofhome.com/recipes/carrot-cake/ (may not work)