Carrot Cake

Very Moist with Pineapple and Coconut!

1 c + 1 T Cooking Oil (not olive oil)
2 c sugar
3 large well beaten eggs
1 flat can crushed pineapple (about 8 oz.) . Do not drain.
2 c flour
1/2 t salt
2 t cinnamon
2 t baking soda
2 c grated carrots
1 c coconut
1 1/2 c chopped walnuts
2 t vanilla
 
Mix oil and sugar.
Add beaten eggs and beat.
Mix dry ingedients.
Add to wet mixture alternately with pineapple.
Add vanilla.
Fold in carrots, coconut, and nuts.
Bake in 9×13 cake pan.
 
325 degrees for 55 minutes (always preheat the oven)
 
.
 
CREAM CHEESE FROSTING:
3 oz cream cheese (room temp)
3 T butter
1 T vanilla
1 1/2 c powdered sugar
 
Mix cream cheese, butter, and vanilla very well–no lumps.  Slowly add powdered sugar.  Mix till smooth, no lumps.