Cake Ingredients:
2 Cups Sugar
1 1/2 Cups Vegetable Oil (or extra light olive oil)
3 Eggs
2 tsp. Vanilla Extract
2 1/4 Cups Flour
2 tsp. Cinnamon
2 tsp. Baking Soda
1 tsp. Salt
2 Cups Shredded Carrots
2 Cups flaked coconut
8 oz. Crushed Pineapple (drained)
1 cup chopped walnuts (optional)
Frosting Ingredients:
9 oz cream cheese, softened
3 tbsp. butter, softened
3 tsp. vanilla extract
6 cups confectioners sugar
Cake Directions:
Combine the sugar, oil, eggs, and vanilla in a large bowl and beat with an electric mixer or wooden spoon. Stir in flour, cinnamon, baking soda and salt and mix well. Fold in carrots and coconut, pineapple and walnuts. Pour into a generously greased pain (either one 9×13 rectangle or two 9 or 10 inch round baking pans). Bake for about 50 minutes at 350 degrees or until a toothpick inserted into the center comes out clean.
Frosting Directions:
In a medium bowl, combine cream cheese, butter, and vanilla. Beat at low speed on electric mixer. Gradually add sugar and continue beating until fluffy. If necessary, add milk to make it a spreadable consistency. Makes enough to frost two 9 or 10 inch cakes.