Carrot Cake

Source: saved recipe (Google Drive)

Ingredients

Cake

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 tsp vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 oz) can crushed pineapple, drained

Frosting

• 1 (8 oz) package cream cheese, softened
• 1/4 cup butter, softened
• 2 cups icing sugar

Directions

1. Preheat oven to 350°F. Grease and flour a 9x13” pan.
2. Mix flour, baking soda, baking powder, salt, and cinnamon; make a well in the center and add sugar, oil, eggs, and vanilla. Mix with a wooden spoon until smooth.
3. Stir in carrots, coconut, walnuts, and pineapple. Pour into the pan and bake for about 45 minutes (the center will sink a little — that’s fine).
4. Allow to cool completely before icing.
5. For the frosting: cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.