Coconut Carrot Cake

Ingredients

• 2 cups sugar
• 1 1/2 cups oil
• 4 eggs
• 2 cups flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. salt
• 2 cups carrots, grated
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• 1 cup crushed pineapple
• 3/4 cup chopped pecans
• 1/2 cup shredded coconut

Frosting:

• 4 oz. cream cheese
• 2 1/2 cups powdered sugar
• 1/4 cup margarine
• 1 tsp. vanilla
• 1/2 cup shredded coconut
• 1/4 cup pecans, chopped

Directions

Combine sugar, oil and eggs; beat well. Sift together flour, baking soda, cinnamon and salt; stir into sugar mixture. Stir in grated carrots, drained crushed pineapple, nuts and coconut. Pour into greased and floured 9x13 inch pan. Bake at 325 degrees F for 55 minutes. Frost with Cream Cheese frosting.

For frosting, thoroughly blend cream cheese, powdered sugar, margarine and vanilla. Add coconut and nuts. Mix thoroughly. Spread on cooled cake.

By Robin from Washington, IA