Carrot Cake

I made this for Easter and Logan's birthday.  It turned out super moist and otherwise delectable.  I used my new favorite frosting, the whipped cream cheese frosting from the Banana Bars recipe and it was so perfect for this. I didn't put in nuts since Jon and I prefer crunchy things to stay with their own kind, but substituted raisins instead.

Carrot Cake

Recipezaar

2 cups flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsps ground cinnamon

1 3/4 cups white sugar

1 cup vegetable oil

3 eggs

1 tsp vanilla extract

2 cupa shredded carrots

1 cup flaked coconut

1 cup chopped walnuts

1 8oz can crushed pineapple, drained

Preheat oven to 325.  Grease a 9x13 or round cake pan. 

Mix flour, baking soda, baking powder, salt and cinnamon; make a well in center and add sugar, oil, eggs and vanilla.  Mix with wooden spoon until smooth.

Stir in carrots, coconut, walnuts and pineapple.

Pour into pan and bake for about 40 minutes, until a butter knife comes out clean.  It will probably sink a little in the middle so don't worry.

Allow to cool completely before icing.  If using whipped cream frosting refrigerate after icing.