Carrot Cake with Cream Cheese Icing

A moist carrot cake filled with crushed pineapple, chopped walnuts, sweetened cococut and topped with an easy cream cheese frosting. This particular recipe was passed on to me from my husbands side of the family. Many years ago we were at a family gathering and I thought it was such an amazing carrot cake. I am so happy that this recipe was given to me. Perfect for Easter, Thanksgiving, or Carrot Cake lovers!

Ingredients:
3 eggs beaten
1 3/4 cups sugar (I like to divide this with white and brown sugar)
1 cup cooking oil (canola or light Olive)

2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
2 teaspoons vanilla sugar
2 cups medium sweetened coconut
2 cups finely grated carrots
1 – 19 ounce can crushed pineapple – undrained
1 cup chopped nuts (I use walnuts or pecans)


Beat eggs well, add sugar and mix, add oil and beat a little more.  In a bowl, mix the flour,cinnamon, vanilla sugar, and soda together. (If you don't have vanilla sugar then add a tsp of vanillla extract to the egg mixture)  Add flour mixture to the egg mixture and mix well. Then add coconut and grated carrots, pineapple, and nuts. Mix well. Spoon into 9”x 13” or 2 – 8”x 8” pans. Bake 1 hour at 350 degrees F. Check for doneness at 50 mins.

If you are removing the cake for decorating, line the pan with wax paper, (bottom and 2 sides) so it is above the sides – just so it doesn’t crack in the removal.

CREAM CHEESE ICING
To make your icing:
1/3 cup butter
8 ounces (250g) (Philadelphia) Cream Cheese (plain)
2 cups icing sugar (or more till it holds reasonably firm points)
1 to 2 teaspoons vanilla sugar or vanilla extract

In a medium bowl, cream together with electric beaters the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the icing sugar. Slather frosting on top of cooled cake. Store in the refrigerator after use.

Let me know if you try this recipe and how it turned out!

xo