Carrot Cake

3 c flour

3 c sugar

1 t salt

1 T b. soda

1 T cinnamon

1 tsp nutmeg

1 1/2 c oil

4 eggs, lightly beaten

1 T vanilla

1 1/2 c shredded coconut

5-6 large carrots, peeled and cut into 1-2 inch chunks

3/4 c crushed and drained pineapple

1 cup walnuts/pecans (optional)

Preheat oven to 350 degrees. Grease and/or line two 9 inch springform or -sided cake pans. Whisk flour, sugar, salt, soda,and spices together in a large bowl.

In a blender or food processor, combine the oil, eggs, carrots, pineapple, and coconut. Blend till smooth.

Add carrot mixture to dry ingredients, and mix well. Pour into prepared pans, bake for 45-50 minutes, or until inserted toothpick comes out clean. Let cool completely before frosting.

Frosting:

1 8 oz package cream cheese, room temperature

6 Tb butter, room temperature

3 cups powdered sugar

juice of 1/2 lemon

2 tsp vanilla

Cream butter and cheese together. Add liquids. Slowly add sugar until fully mixed. Frost your cake!