Carrot Cake

Total Time: 1 hr 35 mins Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 16
• cake
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 cup vegetable oil
• 2 cups sugar
• 3 eggs
• 8 ounces crushed pineapple, undrained
• 2 cups grated carrots
• 1 1/3 cups coconut
• 1/2 cup chopped nuts
• frosting
• 1 cup coconut
• 3 ounces cream cheese, softened
• 1/4 cup butter, softened
• 3 cups sifted confectioners' sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat the oven to 350 degrees. grease a 9 or 10-inch bundt cake pan, set aside.
• 2 in a bowl combine flour, baking soda, cinnamon and salt.
• 3 in a large bowl beat the vegetable oil, sugar and eggs. blend well. add flour mixture and blend until smooth. add undrained pineapple and juice, carrots, coconut and nuts. pour into the greased bundt cake pan.
• 4 bake for about 70 minutes or until toothpick inserted in the center comes out clean.
• 5 cool in pan for 10 minutes, then invert the cake on a wire rack and remove from pan. cool cake completely before frosting.
• 6 to make the frosting:.
• 7 toast the coconut and then cool.
• 8 cream the cream cheese and butter together. alternately add the confectioners sugar and the milk. beat until smooth. add the vanilla and mix inches next add half of the toasted coconut.
• 9 frost the cake and then top with the remaining coconut.
• 10 refrigerate leftover cake.