Discription:This cake is moist, rich and highly flavorful. The recipe I have posted calls for a 9×13” baking pan but I made a double layer cake instead. If you want to make a double layer cake just pour the mixture out evenly into 2 round baking pans. Enjoy.
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/3 cups white sugar
- 2 teaspoons ground cinnamon
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 cup walnuts (chopped)
- 1 (8 ounce) can crushed pineapple (drained)
- Frosting-
- 1 (8 ounce) package cream cheese (softened)
- ¼ cup butter (softened)
- 2 cups powdered sugar
Step 1: Preheat the oven to 350 degrees. In a large bowl mix flour, baking soda, cinnamon, baking powder and salt. Make a well in the center of the flour mixture and add sugar, eggs, oil and vanilla extract. Mix with a spoon until smooth. Stir in carrots, walnuts, coconut and pineapple.
Step 2: Pour into a greased 9×13” baking pan and bake in the oven for 45 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool.
Step 2: Pour into a greased 9×13” baking pan and bake in the oven for 45 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool.
Step 3: While cake is cooling, to the make cream cheese frosting- In a bowl beat the butter and cream cheese until smooth. Add the powdered sugar, 1 cup at a time and beat until smooth. Spread frosting over the top of the cake.
