Sunshine Carrot Pineapple Cake

Cake

Ingredients:

• 2 cups flour
• 1 1/2 cups brown sugar
• 2 tsp. baking soda
• 1 tsp. salt
• 2 cups grated carrots
• 1 cup coconut
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• 1 cup chopped nuts
• 3/4 cup vegetable oil
• 2 Tbsp. lemon juice
• 1 tsp. vanilla
• 1 can crushed pineapple

Directions:

In a large bowl, combine the first 7 ingredients. Combine oil, lemon juice, and vanilla. Drain pineapple, reserving juice. If necessary, add enough water to juice to measure 3/4 cup. Add oil mixture and pineapple juice mixture to dry ingredients. Stir just until moistened. Fold in pineapple. Place in greased 9x13 inch baking pan. Bake at 350 degrees F. for 40-50 minutes.

Frosting

Ingredients:

• 1 pkg. cream cheese, softened
• 3 Tbsp. powdered sugar
• 1 pkg. whipped topping
• flaked coconut (opt.)

Directions:

Beat cream cheese and sugar until smooth. Fold in whipped cream. Spread over cake. Sprinkle with coconut if desired.

By Robin from Washington, IA