Why-I-Joined-Zaar Carrot Cake
What you need:
For cake:
- 2 cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 1 tsp. vanilla extract
- 2 cups carrots, shredded
- 1 cup flaked coconut
- 1 cup walnuts, chopped (I omitted this because Matthew may have a nut allergy)
- 1 (8 oz.) can crushed pineapple, drained
For Frosting:
- 1 (8 oz.) pkg. cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
Directions:
- Mix flour, baking soda, baking powder, salt and cinnamon.
- Make a well in the middle.
- Mix sugar, vegetable oil, eggs, and vanilla together. This mixture will be very thick.
- Add sugar mixture to flour mixture and mix well.
- Add carrots, coconut, walnuts and pineapple; stir. Pour into a greased, floured 9x13" pan and bake at 350 for 45 minutes. Supposedly the center may sink a little, but I didn't see that. Let cool.
- While it's cooling, cream the butter and cream cheese until smooth.
- Add powdered sugar and beat until creamy.
- Frost cooled cake.
Recipe Source; Food.com