Carrot and Pineapple Cake

• 2-1/2 cups of all-purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 2 cups of sugar
• 1 cup vegetable oil
• 1 Tbsp. vanilla
• 2 eggs
• 2 cups shredded carrots King Sooper's 1 lb For $0.99 thru 02/09
• 1 can (8 oz.) crushed pineapple, well drained
• 1/2 cup of raisins
• 1/2 cup chopped PLANTERS Walnuts
• For the cream cheese frosting
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. of margarine. softened
• 1 cup of powdered sugar
• 1 tsp. vanilla
• 2 Tbsp. toasted BAKER'S ANGEL FLAKE Coconut

1. Heat oven to 350F.
2. Grease and flour a 9-cup tube pan; set aside.
3. In a medium bowl combine the flour, baking soda, salt, cinnamon, and ginger; mix well.
4. In a large mixer bowl combine the sugar, oil, 1 Tbsp.
5. vanilla and the eggs until well mixed.
6. Slowly add the dry ingredients at low speed.
7. Then, add the carrots, pineapple, raisins, and nuts until well mixed.
8. Pour evenly into prepared pan.
9. Bake 1 hour.
10. Let cool down for another hour.
11. Remove cake from pan.
12. Cool completely on wire rack.
13. In a medium mixing bowl, combine the cream cheese, margarine, powdered sugar, and 1 tsp.
14. vanilla.
15. Mix well until it is soft and creamy.
16. Frost the top of cooled cake and sprinkle with the toasted coconut.

flour, baking soda, salt, ground cinnamon, ground ginger, sugar, vegetable oil, vanilla, eggs, carrots, pineapple, raisins, walnuts, cream cheese frosting, philadelphia cream cheese, margarine, powdered sugar, vanilla, s angel

Taken from www.kraftrecipes.com/recipes/carrot-pineapple-cake-170393.aspx (may not work)