Carrot Cake

Carrot Cake

¾ cup vegetable oil
2 eggs, beaten
1 1/8 teaspoons vanilla extract
1 ½ cups sugar
1 ½ cups flour
½ teaspoon salt
1 ¼ teaspoons cinnamon
1 ¼ teaspoons baking soda
¾ cup shredded coconut
1 ½ cups shredded carrots
½ cup crushed pineapple

Cream Cheese Frosting

Preheat oven to 350 degrees. Grease a 10-in cake pan. Place a round piece of parchment paper in the bottom of the cake pan.
Mix the oil, eggs, and vanilla on low speed in an upright mixer until well blended. Slowly add the sugar, flour, salt, cinnamon, and baking soda while the mixer is running. Lastly, add the coconut, carrots, and pineapple until just incorporated. Spread mixture in prepared pan. Bake for one hour or until a toothpick stuck in the center comes out clean. Cool the cake. Remove from pan and cut into two layers.

Frost with Cream Cheese Frosting

8 oz cream cheese, room temp
¼ pound butter (1 stick), room temp
1 cup powdered sugar

Blend butter and cream cheese on low speed to eliminate lumps. Add sugar and blend until smooth.

Submitted by Naomi Skye
Sorry the picture of the cake is not that impressive - we ate it before I could get another!