For the cake:
2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, room temperature
1 1/2 cups canola oil
2 cups carrots, finely grated
1 teaspoon vanilla extract
1 cup crushed pineapple, well-drained
1 cup sweetened coconut, shredded
1 cup nuts, such as walnuts or pecans, chopped
For the frosting:
6 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
nuts, such as walnuts or pecans, to taste, chopped, for garnish
Step 1 - Preheat the oven to 350 degrees F.
Step 2 - Grease a 13x9-inch baking pan.
Step 3 - In a large bowl, combine the flour, the sugar, the cinnamon, the baking soda, and the salt.
Step 4 - Add the eggs, the oil, the grated carrots, and 1 teaspoon of the vanilla extract to the flour mixture and beat with an electric hand mixer until combined.
Step 5 - Stir the crushed pineapple, the shredded coconut, and 1 cup of the nuts into the batter.
Step 6 - Pour the batter into the prepared baking pan.
Step 7 - Bake the cake until a toothpick inserted into the center comes out clean, about 50 minutes to 1 hour.
Step 8 - Place the pan on a wire rack to cool.
Step 9 - In a small bowl, beat the cream cheese and the butter together.
Step 10 - Add the confectioners' sugar and the remaining vanilla extract to the frosting mixture and beat until it is smooth.
Step 11 - Frost the cake, then sprinkle with the extra nuts.
Step 12 - Slice and serve. Make sure to store the remaining cake in the refrigerator.
Time: 1 hour 10 minutes
Yield: 12 servings