Pineapple Carrot Cake
|2 cups||all-purpose flour|
|1/2 teaspoon||baking soda|
|1 teaspoon||baking powder|
|2 teaspoons||ground cinnamon|
|1-3/4 cups||white sugar|
|1 cup||vegetable oil|
|1 teaspoon||vanilla extract|
|2 cups||grated carrots|
|1 cup||flaked coconut|
|1 cup||chopped walnuts|
|1 (8 ounce) can||crushed pineapple, drained|
|1 (8 ounce) package||cream cheese|
|1/4 cup||butter, softened|
|2 cups||confectioners' sugar|
|few drops||vanilla extract or rum|
Preheat oven to 350 F. Remove butter and cream cheese from refrigerator and allow to warm up to room temperature 30 minutes in advance.
Wash, peel, and grate the carrots (it helps to use the fine grating disc of a food processor).Sift together flour, baking soda, baking powder and salt. Stir in cinnamon (you don't want to get the cinnamon in the sifter!).
Beat the eggs, add the sugar. Add the flour mixture to the egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed of electric mixer.
Using a wooden spoon (or other large spoon) stir in the grated carrots, coconut, crushed pineapple and finally the walnuts. Mix well and turn out into a buttered and floured 9x13 inch pan.
Bake at 350 F for approximately 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan. (The toothpick test won't work on this cake!)
To prepare frosting, beat cream cheese with butter and a few drops vanilla extract or rum. When completely mixed, beat in the confectioners' sugar until the frosting is a spreadable consistency. Frost cake while still slightly warm.