2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup canola oil
1 3/4 cups sugar
3 large eggs, at room temperature
1 1/2 tsps vanilla
2 cups lightly packed shredded carrots
1-8oz can crushed pineapple in its own juice, with juice
1 cup coarsely chopped toasted pecans
3/4 cup sweetened shredded coconut
Preheat oven to 325. Grease and lightly flour 2 9x2 inch round cake pans, then line the bottoms with parchment paper. In a small bowl, sift together the flour, baking powder, cinnamon and salt. Set aside. In a large bowl, on medium speed of an electric mixer, beat together the oil and sugar. Add the eggs, one at a time, and beat until light and thick, about two minutes. Add the vanilla and beat well. Gradually add the dry ingredients, beating until well incorporated. Stir in the carrots, pineapple with juice, pecans and coconut, Divide the batter between the prepared pans and bake for 40-50 minutes or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on wire racks. When the cake has cooled, ice between the layers, then ice the top and sides of the cake with cream cheese icing. Garnish with toasted pecans if desired. You can also make these as carrot cake cupcakes. I baked them at 350 for 20-25 minutes...they were fabulous and a huge hit at the Duty to God fireside!
Cream Cheese Icing
1 lb cream cheese, softened and cut into small pieces
6 Tbsp butter, softened and cut into small pieces
1 1/2 tsp vanilla
5 cups sifted confectioner's (powdered) sugar
cream or milk, if desired to adjust consistency
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.
Add the vanilla and beat well. Gradually add the sugar, one cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours (but no longer) to thicken before using. Thin with milk or cream if desired
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