Carrot Cake

• servings: 12 to 16
• active time: 20 min
• total time: 1 hour 10 minutes

Ingredients

**COMBINE**

2 cups all-purpose flour

2 cups sugar

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

**ADD**

3 large eggs (room temp)

1-1/2 cups canola oil

2 cups finely grated carrots

1 teaspoon vanilla extract

**STIR IN**

1 cup well-drained crushed pineapple

1 cup sweetened shredded coconut

1 cup chopped pecans

**FROSTING:**

6 ounces cream cheese, softened

6 tablespoons butter, softened

3 cups confectioners' sugar

1 teaspoon vanilla extract

Additional chopped pecans

Directions

PREHEAT:Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

1. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt.

2. Add the eggs, oil, carrots and vanilla; beat until combined.

3. Stir in pineapple, coconut and pecans.

4. Pour into a greased 13x9-in. baking pan.

** FROSTING**

1. Beat cream cheese and butter in a small bowl until fluffy.

2. Add the confectioners' sugar and vanilla; beat until smooth.

3. Frost cake. Sprinkle with additional nuts.

Store in the refrigerator.