 Pineapple Carrot Cake
Pineapple Carrot Cake
2 cup flour
1 tsp soda
1 tsp powder
1 tsp salt
2 tsp cinnamon
1 tsp vanilla
1 8 ¼ oz can crushed pineapple, drained
3 eggs
1 ¾ cup sugar
1 cup oil
2 cup shredded carrots
1 cup chopped nuts
1 cup coconut
OPTIONAL ½ c raisins
Preheat oven to 350 degrees. Grease and flour 13x9x2 inch pan. Sift together flour, baking soda, baking powder, salt, and cinnamon in large bowl. Make well in center and add in vanilla, sugar, oil, and eggs. Stir in carrots, nuts, pineapple, and coconut (and raisins if desired) until well blended. Bake a 350 degrees for approximately 45 minutes. Cool completely. Frost and refrigerate.
Frosting: Beat 3 packages cream cheese with ¼ cup softened butter, beat in 2 cups powdered sugar and ½ teaspoon vanilla. Add 2 tsp milk if necessary.
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Marie (MJ) | 
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