Delicous Carrott Cake

Every Easter I make a carrot cake, my Mom did it and now I do it. I love my carrot cake recipe. It is just the right blend of carrots, nuts, coconut and cinnamon. I love the moist bounce back feel and of course the cream cheese frosting!!

Since I still felt terrible while I made this cake, I let the boys decorate it and made it easy on myself: colored coconut and M&M's.

Carrot Cake:

3 eggs
2 cups white sugar
8 oz. crushed pineapple ~ drained of juice
1 1/2 cups oil
2 teaspoons vanilla
~ cream above ingredients until smooth

2 cups carrots shredded
1 cup coconut
~ add to above mixture

2 cups flour
1 teaspoon salt
1 teaspoon soda
2 teaspoons cinnamon
~ sift and combine with carrots

Mix completely but not over stir or beat.

1 cup chopped walnuts (my favorite!)
~ add nuts to batter

Pour into a angle food cake or bundt pan. Grease liberally. Cook at 350 for 60-70 minutes until toothpick comes clean.

Allow to cake completely cook and then add cream cheese frosting.

Cream Cheese Frosting:

8 0z. cream cheese ~ room temperature
1 cube butter ~ room temperature
4-5 cups of powdered sugar
1 teaspoon vanilla.

~ Beat cheese and butter together, add vanilla and then sift in powdered sugar. Add more sugar if not thick enough.