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- Makes: 12 to 16 servings
- Prep
20 mins
- Bake
35 mins
- Cool
1 hr
Ingredients
-
3
cups
all-purpose flour
-
2
teaspoons
baking soda
-
2
teaspoons
ground cinnamon
-
1
teaspoon
baking powder
-
1/2
teaspoon
salt
-
2
cups
finely shredded carrots
-
1 1/2
cups
coconut
-
1
cup
crushed pineapple, drained
-
3/4
cup
chopped pecans
-
1
recipe Cream Cheese Frosting (see recipe below)
-
Toasted coconut (about 1 cup)
-
2
cups
sugar
-
1 1/4
cups
cooking oil
-
4
eggs
-
2
teaspoons
vanilla
Directions
-
In a mixing bowl, beat together the sugar, cooking oil, eggs, and vanilla until the mixture is fluffy.
-
Stir together the flour, baking soda, cinnamon, baking powder, and salt. Add to mixing bowl, beating until smooth.
-
Stir in the carrots, the 1-1/2 cups coconut, the pineapple, and pecans. Turn into 2 greased and floured 9x1-1/2-inch cake pans or 10x1-1/2-inch cake pans.
-
Bake in a 350 degree F oven for 35 to 45 minutes or until done. Let cool in pans for 10 minutes. Remove from pans and cool on wire racks.
-
Prepare Cream Cheese Frosting. Fill and frost the cake with Cream Cheese Frosting. Press toasted coconut over the outside of the cake. Store in the refrigerator. Makes 12 to 16 servings.
Cream Cheese Frosting
Ingredients
- 1
8 -
ounce
package
cream cheese, softened
- 1/2
cup
butter or margarine
- 1
teaspoon
vanilla
- 1
pound
(4-1/2 to 4 -3/4 cups) powdered sugar, sifted
-
Milk
Directions
- In a mixing bowl, beat together cream cheese, butter, and vanilla until creamed. Gradually beat in sifted powdered sugar. Add milk, if needed, to make a spreadable frosting.
