Equipment
- 13 x 9 baking pan
- Mixer
Ingredients
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 1/3 cups granulated sugar
- 1/2 cup sweetened flaked coconut
- 1/3 cup chopped pecans
- 2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 3 Tbsp. canola oil
- 2 large eggs
- 2 cups grated carrot
- 1 1/2 cups canned crushed pineapple (drained)
- Cooking spray
- 2 Tbsp. butter (softened)
- 1 8 oz. block 1/3 less fat cream cheese, softened
- 3 cups powdered sugar
- 2 tsp. vanilla extract
- Additional grated carrot (optional)
Instructions
- Preheat oven to 350℉.
- To prepare cake, lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk.
- Combine oil and eggs; stir well.
- Stir egg mixture, grated carrot, and pineapple into flour mixture.
- Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.
- Bake at 350°F for 35 minutes or until a wooden pick inserted in the center comes out clean.
- Cool completely on a wire rack.
- To prepare frosting, combine butter and cream cheese in a large bowl.
- Beat with a mixer at medium speed until smooth.
- Beat in powdered sugar and vanilla just until smooth.
- Spread frosting over top of cake.
- Garnish each serving with grated carrot, if desired.
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