Carrot Cake

I absolutely love carrot cake and this recipe does not disappoint. The pineapple keeps it really moist, and the coconut and nuts can be omitted depending on your preferences. I have also made this recipe into cupcakes with success. The shredded carrots.

The dry ingredients are mixed together.

The wet ingredients are stirred into the dry ingredients.

The pineapple, carrots, and coconut are then mixed in.

The batter is poured into the pans.

A slice of the finished carrot cake.

CARROT CAKE

INGREDIENTS

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 sweetened coconut

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple, drained

12 ounces (1 1/2 packages) cream cheese, softened

6 tablespoons butter, softened

4 1/2 cups powdered sugar, sifted

DIRECTIONS
1. Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch pan.

2. Mix flour, baking soda, baking powder, salt, cinnamon, and sugar in a large bowl. Make a well in the center and add oil, eggs, and vanilla. Mix with wooden spoon until smooth. Stir in the carrots, coconut, walnuts, and pineapple.

3. Pour into 9 x 13 inch pan and bake at 350 degress for about 45 minutes, or until toothpick in center comes out clean. For two 9-inch pans bake for 30-35 minutes, and for cupcakes bake 18-20 minutes. Allow to cool on wire rack. For round pans and cupcakes, remove cake from pans after 10 minutes and then cool completely. The center may sink a little, but this can be easily covered up with some extra icing.

4. To make the icing, cream the butter and cream cheese in a large mixer bowl until smooth and fluffy. Add the sifted powdered sugar and beat until creamy. Chill icing for 10-15 minutes in refrigerator before using.