This is a very flavorful and very rich cake with a delicious frosting. This is definitely not for the calorie counter, but it is so rich, you can't eat too much at one time anyway. This is indulgent, but so worth it.
Carrot Cake
1 1/2 C. flour
1 1/3 C. sugar
1 C. sweetened coconut (optional)
1 C. chopped pecans
2 t. baking soda
1 t. salt
2 t. cinnamon
1 C. vegetable oil
2 large eggs
2 C. grated carrots
1/2 C. crushed pineapple, drained
Frosting:
1 C. butter, softened
8 oz. cream cheese, softened
4 1/3 C. powdered sugar
2 t. vanilla
Preheat oven to 350 degrees. To prepare cake, lightly spoon flour into measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt and cinnamon in a large bowl; stir well with a whisk. Combine oil ;and eggs; stir well. Stir egg mixture, grated carrot and pineapple into flour mixture. Spoon batter into a 13x9 pan coated with cooking spray. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake.
Makes 16 servings.
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