Everything Carrot Cake with Pineapple, Coconut & Walnuts

Some carrot cakes have pineapple or coconut or walnuts for additional fillups. This carrot cake has all of these and it is very good. Frosted with Butter Cream Cheese Frosting makes it a perfect combination.

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2½ teaspoons cinnamon


• 4 eggs
• 1¼ cups oil
• 2 cups sugar
• 2 teaspoons vanilla


• 2½ cups grated carrots
• 1 can (8 ounces) crushed pineapple, drained
• ½ cup coconut flakes
• 1 cup chopped walnuts

Directions

In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon.

Beat together eggs, oil, sugar, and vanilla. Beat in flour mixture until blended. Do not overheat. Stir in carrots, pineapple, coconut, and walnuts. Pour batter into 2 greased 9-inch tube pans. Bake in a 350° over for about 40 minutes or until a cake tester inserted in center comes out clean. Frost with Butter Cream Cheese Frosting when cool. (this will produce 2 cakes. Use one and freeze the other.) Each cake will serve 8 to 10.

Butter Cream Cheese Frosting

Ingredients

• ½ cup butter, at room temperature
• 1 package (8 ounces) cream cheese, at room temperature
• 1 teaspoon vanilla
• 3 cups sifted powdered sugar

Directions

Beat together all the ingredients until blended.

Rosa Thierer