Carrots!

Whenever I say "carrots!" I always think of Gilbert from Anne of Green Gables.  This carrot cake is almost as swoon worthy.  It's full of yummy things like pineapple and coconut, and, of course, lots and lots of carrots.  One of these days, when I'm not making it for a big party (see 50th Anniversary cake below...this cake was the two top tiers) I will also add toasted pecans, slather it with cream cheese frosting, and probably just eat it from the pan, lying on the floor like David Hasselhoff.

Please be prepared to have your cake sink a little in the middle.  Sometimes a lot.  It still tastes awesome. Just more room for frosting!

Carrot Cake

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped nuts - pecans or walnuts (optional)
1 (8 ounce) can crushed pineapple, drained

Frosting:
1 8 ounce package cream cheese, room temperature
1/2 cup (1 stick) salted butter, room temperature
3 cups powdered sugar

- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
- Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes.
- Don't panic, the center will sink a little.
- Allow to cool; when cool, ice the cake. You can certainly use your favorite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the pan and just ice the top).
- To make the frosting: Cream the butter and cream cheese until smooth; add the powdered sugar and beat until creamy.