Carrot Cake

Ingredients

2 cups all purpose flour

2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

2 cups sugar

1 1/2 cups vegetable oil

4 eggs

2 cups finely grated carrots

1 cup crushed pineapple, drained

1 cup walnuts, chopped

1 cup coconut

~Preheat oven to 350'F (175'C) Grease and flour three 9-inch round cake pans

~ In a large mixing bowl sift together flour, baking powder, baking soda, salt, and cinnamon

~ Add sugar, oil and eggs; mix together for 3 minutes with a hand mixer

~ Stir in carrots, pineapple, chopped nuts, and coconuts

~ Pour into prepared pans. Bake in preheated oven for 35 minutes or until centre is set

CREAM CHEESE ICING

1/2 cup butter, softened

1 8oz. package cream cheese, softened

500 g. icing sugar

1 tsp. vanilla

1/2 cup toasted coconut for decorating. Bake at 300'F (150'C) for about 5 minutes or until coconut is a light golden brown; stir often

~ Cream together the butter and cream cheese. Add vanilla. Stir in the icing sugar

~ Spread evenly on top of the first layer, add the second layer, spread evenly on that layer. Add the third layer, spread icing evenly all over cake. Sprinkle with toasted coconut

~ refrigerate

Enjoy! Also if you want to add the carrots on top like i did just use a icing bag with a small circle tip and use food/icing colouring to make the left over icing orange and green and then draw the carrots on yourself :) good luck!

~Recipe from The Happy Baker by Erin Bolger~