Carrot Cake


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)
1 (8 ounce) package cream cheese (softened)
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 913 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.

Notes: I love a carrot cake with LOTS of things in it (coconut, pineapple, nuts) but no raisins, and this was perfect. I double the frosting, and usually substitute pecans for the walnuts.
Course: Dessert
Cuisine: American
Uploaded by: Kelly Fowler
Added on: 2010-01-24 07:29:46