Carrot Cake

Ingredients:

       Cake

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

• FROSTING

• 1(8 ounce) package cream cheese, softened
• 1⁄4cup butter, softened
• 2cups icing sugar

• Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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.
  3. Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
  4. Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
  5. To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

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