I made this for my rotation dinner group recently. This was the first time I made carrot cake and now it's one of my favorites!
For the Cake:
2 cups white flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1-3/4 cups sugar
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 cups shredded carrots (I used a potato peeler and then chopped the carrots)
1 cup flaked coconut
1 cup chopped walnuts
1 8-oz.can crushed pineapple, drained
For the frosting:
1 8-oz. package cream cheese, softened
1/4 cup butter, softened
2 cups confectioners sugar
Preheat oven to 350 degrees. Grease & lightly flour a 9"x13" pan.
Mix flour, baking soda, baking powder, salt and cinnamon. Add the sugar, oil, eggs and vanilla. Mix with a wooden spoon until smooth.
Stir in carrots, coconut, walnuts and pineapple.
Pour into the pan and bake for 40-45 minutes.
Add the frosting to the top after the cake has cooled.
To make the frosting:
Cream the butter and cream cheese until smooth; add the sugar and beat until creamy.
Note: Next time I plan to add raisins.