Carrot Cake with Cream Cheese frosting

Carrot Cake

4 eggs
1 3/4 cups sugar
1 cup canola oil
3 cups grated carrot
1/2 cup crushed pineapple, drained
1/2 cup coconut
1/2 cup chopped pecans
1 tsp. vanilla
2 cups flour
3 tsp. soda
1 tsp. salt
2 tsp. cinnamon

Beat eggs; add oil, sugar, carrots, pineapple, coconut pecans, and vanilla. Mix together dry ingredients, then add to above mixture. Bake at 350 degrees for 30 to 40 minutes in a 9 x 13" pan. Can also be used as a layer cake.

Cream cheese frosting:

1/2 cup butter
1 tsp. vanilla
4 oz. cream cheese
2 cups powdered sugar

Beat together butter, cream cheese, powdered sugar, and vanilla. Frost cake, sprinkle finely chopped pecans on top if desired.

(Place cake on a solid surface to cool. Any questions?? Ask Mom!)