Carrot Cake

• 2 1/4 cups (550 mL) all purpose flour
• 1 cup (250 mL) sweetened flaked coconut
• 3/4 cup (175 mL) unsweetened Dutch-process cocoa powder, sifted
• 1 1/2 tsp (7 mL) baking soda
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) ground cinnamon
• 1/2 tsp (2 mL) salt
• 2 cups (500 mL) granulated sugar
• 1 1/2 cups (375 mL) vegetable oil
• 3 eggs
• 1 tsp (5 mL) vanilla
• 1 cup (250 mL) crushed pineapple, undrained
• 2 cups (500 mL) grated carrots (about 3 large carrots)
• 1/2 cup (125 mL) semisweet chocolate chips
• 1 package (8 oz/250 g) cream cheese, softened (see Notes)
• 1/2 cup (125 mL) unsalted butter, at room temperature
• 2 1/2 cups (625 mL) confectioners (icing) sugar
• 1/2 (2 mL) tsp vanilla
• 13- by 9-inch (3 L) metal baking pan, greased

1. Preheat oven to 350F (180C).
2. Cake: In a medium bowl, mix together flour, coconut, cocoa powder, baking soda, baking powder, cinnamon and salt.
3. In a large bowl, beat together sugar, oil, eggs and vanilla.
4. Beat in pineapple with juice and carrots.
5. Add flour mixture, beating just until smooth.
6. Stir in chocolate chips.
7. Spread batter in prepared pan, smoothing top.
8. Bake in preheated oven for 50 to 60 minutes or until a tester inserted into center comes out clean.
9. Let cool in pan or transfer to a rack to let cool completely (see Notes).
10. Cream Cheese Icing: While cake is cooling, in a bowl and using electric mixer, beat together cream cheese and butter until smooth and fluffy.
11. Add confectioners sugar and vanilla, beating until smooth.
12. Spread over cool cake and refrigerate until ready to serve.
13. Variation: Decorate the cream cheese icing with shaved chocolate (use a vegetable peeler and a chunk of semisweet chocolate).

flour, coconut, cocoa powder, baking soda, baking powder, ground cinnamon, salt, sugar, vegetable oil, eggs, vanilla, pineapple, carrots, chocolate chips, cream cheese, unsalted butter, confectioners, vanilla, baking pan

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