Carrot Cake With Cream Cheese Frosting

• FOR THE CAKE:
• 2 cups Sugar
• 2 cups Flour
• 2 teaspoons Ground Cinnamon
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 1 cup Shredded Coconut
• 2 cups Shredded Carrots
• 1 cup Chopped Walnuts
• 1-1/2 cup Vegetable Oil
• 3 whole Eggs
• 2 teaspoons Vanilla Extract
• 6 ounces, fluid Pineapple Juice
• FOR THE FROSTING:
• 8 ounces, weight Cream Cheese (softened At Room Temperature)
• 1/2 cups Butter, Softened At Room Temperature
• 2 teaspoons Vanilla Extract
• 4 cups Powdered Sugar

1. Preheat oven to 350 F.
2. In a large bowl whisk together sugar, flour, cinnamon, baking soda and salt. Stir in coconut, carrots and walnuts.
3. In a separate bowl, whisk together oil, eggs, vanilla and pineapple juice. Pour wet mixture into the dry mixture. Mix until thoroughly combined.
4. Pour cake batter, into a greased 9x13 baking dish. Bake for 30-45 minutes until a toothpick inserted in the center comes out clean. Remove from oven. Let it cool completely before frosting.
5. In a bowl, beat together cream cheese, butter and vanilla until light and fluffy. Gradually add 1 cup of powdered sugar at a time, mixing as you add and continuing until frosting is spreadable consistency.
6. Spread evenly over cooled cake. Slice and serve.

cake, sugar, flour, ground cinnamon, baking soda, salt, coconut, carrots, walnuts, vegetable oil, eggs, vanilla, pineapple juice, frosting, weight cream cheese, butter, vanilla, powdered sugar

Taken from tastykitchen.com/recipes/desserts/carrot-cake-with-cream-cheese-frosting-7/ (may not work)