Carrot Cake

Carrot Cake:
cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2 cups sugar
1 1/4 teaspoons ground cinnamon
1 1/4 cups vegetable oil
4 eggs, at room temperature
1 teaspoon vanilla extract
2 cups finely shredded carrots
1 (8-ounce) can crushed pineapple, well-drained
3/4 cup flaked sweetened coconut

Ice Cake Layers with Decadent Carrot Cake Icing:
2 (8-ounce) packages cream cheese, softened
1 cup butter, softened
6 cups confectioners’ sugar
3 cups flaked, sweetened coconut

Preheat oven to 350°. Grease and flour three 8-inch round cake pans or two 9-inch round cake pans; set aside.

In a large bowl, combine flour, baking soda, baking powder, salt, sugar and cinnamon; stir well. Add vegetable oil and eggs; blend well with an electric mixer at medium speed. Stir in vanilla, shredded carrots, pineapple and coconut.

Ladle batter into prepared pans, dividing equally. Bake for 30 to 40 minutes, or until a cake tester inserted in the center of layers comes out clean. Let cake layers cool for 10 minutes in pans. Invert onto cooling racks and let cool completely.

For the icing: In a large bowl, cream together cream cheese and butter with an electric mixer at medium speed. Gradually add confectioners’ sugar, beating until smooth. Stir in coconut.

Some chopped NC pecan adds a nice touch to the icing!