Our Favorite Carrot Cake

CAKE

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained

ICING

1 package cream cheese
1/4 cup butter, softened
2 cups confectioners’ sugar
 

  1. Preheat oven to 350 degrees. Grease and flour a 9×13 inch pan.
  2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
  3. Pour into 9×13 inch pan and bake for about 45 minutes. Don’t panic, the center will sink a little. Allow to cool.
  4. To make the icing: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
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