Excellent Carrot Pineapple Cake
by Mary Rogers

URL Source:
Source: Allrecipes.com
Course: Desserts
Cuisine: American
Food Group: Vegetable
Serves: 24


2 cup(s) all purpose flour
2 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1 teaspoon(s) salt
2 teaspoon(s) ground cinnamon
1 3/4 cup(s) white sugar
1 cup(s) vegetable oil
3 eggs, slightly beaten
1 teaspoon(s) vanilla extract
2 cup(s) shredded carrots
1 cup(s) flaked coconut
1 cup(s) chopped walnuts
1 can(s) Crushed pineapple (8 oz), drained
1 package(s) cream cheese (8 oz) softened
1/4 cup(s) butter, softened
2 cup(s) confectioners sugar
1 tablespoon(s) half n half (or milk)
1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan. 2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with a wooden spoon until smooth. Stir in carrots, coconut, walnuts & pineapple. 3. Pour into prepared pan, bake at 350 for about 45 minutes. Center may sink a little. Allow to cool. 4. To make the icing, cream the butter & cream cheese until smooth. Add the confectioners sugar and half n half until creamy.
Notes:I used "heaping" cups of carrots & coconut when I made this and it didn't sink in the middle but it WAS excellent!