Carrot Cake with Cream Cheese frosting

This is my recipe for Carrot Cake with Cream Cheese frosting.  It is a favorite in my family and is requested all the time.  This cake can be made either as a sheet cake or a 2-3 layer cake.  If you choose to make it as a layer cake, I recommend that you double the frosting portion of the recipe to ensure that you have enough for the entire cake.  Also with the nuts, my preference is pecans.  However I know that some of you out there really like walnuts.  It is up to you!

Carrot Cake with Cream Cheese frosting

3 cups matchstick carrots

2 cups all-purpose flour

2 cups granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

4 eggs, slightly beaten

1 1/2 cups vegetable oil

1 1/4 teaspoons vanilla extract

1 (8 ounce) can crushed pineapple with juice

3/4 cup chopped nuts (pecan or walnut)

1/2 cup sweetened flake coconut

3 1/2 cups confectioners' sugar

1 (8 ounce) package cream cheese

1/2 cup butter, softened

1 1/4 teaspoons vanilla extract

1 cup chopped nut (pecan or walnut)

The Cake:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, sift flour, baking soda, baking powder, and salt.  Then add in carrots, granulated sugar, and cinnamon. 
3. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple, 3/4 cup chopped nuts, and coconut. Spoon batter into prepared pan.
4. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. 
5. Allow to cool completely.

The Frosting: 

1. In a medium bowl, combine confectioners' sugar, cream cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth. 
2. Then stir in 1 cup chopped nuts. Spread on cooled cake.

(24 servings - 11 PP)