Pineapple Carrot Cake
2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
3 cups finely shredded carrots
1 8 oz. can crushed pineapple, drained
½ cup coconut
1 cup cooking oil
1. Grease and lightly flour two round baking pans (or use cupcakes pans like I did)
2. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, pineapple, coconut, oil, and eggs. Beat with an electric mixer till combined. Pour batter into the pans.
3. Bake in a 350 degree oven for 30 to 35 minutes, or until toothpick inserted in the center of the cake comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Frost with cream cheese frosting. Cover and store in refrigerator until ready to serve.
Cream Cheese Frosting
2 3 oz. packages cream cheese, softened
½ cup butter or margarine, softened
2 tsp vanilla
2 ½ to 2 ¾ cups powdered sugar
1. Beat together two 3 oz. packages cream cheese, softened; ½ cup butter or margarine, softened; and 2 tsp vanilla till light and fluffy. Gradually beat in 2 ½ to 2 ¾ cups additional sifted powdered sugar to reach spreading consistency. Then frost tops and sides of two 8 or 9 inch layers. Cover and store cake in refrigerator until ready to serve.