This is a wonderfully flavored moist cake. Growing up my mom made cut-out cakes using this recipe. It is highly requested when our daughters come home to visit. A true family favorite.
Servings: 12 to 15Prep Time: 15 to 20 minutes Cook Time: 35 to 45 minutes
2 cups all purpose flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 cups sugar
1 1/2 cup vegetable oil
2 cups finely grated carrot
1 (8 1/2 oz.) can crushed pineapple, drained
(a 20 oz. can of pineapple drained & squeezed equals 8 ounces)
1/2 cup chopped walnuts
3 1/2 to 4 ounces flaked coconut
1/2 cup butter
1 (8 oz.) cream cheese, softened
1 tsp. vanilla extract
1 lb. confectioners sugar
Sift together flour, baking powder, baking soda, salt and cinnamon and set aside. In a large bowl mix sugar, oil and eggs. Beat in flour mixture. Stir in or on low speed mix in carrots, drained pineapple, nuts and coconut. Pour into prepared pan.
Bake in a preheated 350 oven, in a greased and floured 9″ x 13″ baking pan.
When cake is completely cooled, frost with cream cheese frosting.
In a large bowl, combine butter, cream cheese and vanilla, cream together well. Gradually add confectioners sugar, beating till smooth and creamy.
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