Carrot Cake recipe:
2 c. sugar, 1 1/2 c. vegetable oil, 3 eggs, 2 t. vanilla, 2 1/4 c. flour, 2 t. cinnamon, 2 t. baking soda, 1 t. salt, 2 c. shredded carrots, 2 c. flaked coconut, 1-8 oz can crushed pineapple (drained), 1 c. chopped walnuts
Preheat oven to 350. Grease 9x13 pan. Combine sugar, oil, eggs, and vanilla in a bowl. Combine flour, cinnamon, salt, and baking powder, add to wet ingredients. Fold in carrots, pineapple, nuts, and coconut. I used mixer for everything. Pour into prepared pan. Bake 50 minutes or until tester inserted in center comes out clean. Cool and frost.
Frosting: 8 oz. cream cheese, 1/2 c. butter, 1 t. vanilla, 4 c. powdered sugar. mix cream cheese, butter, and vanilla very well together and
add in sugar