Carrot Cake

2 cups sugar
1-1/2 cups of canola oil (could substitute applesauce for part oil)
3 eggs room temperature
2 cups of flour
2 tsp ground cinnamon
2 tsp baking soda
1 tsp fine salt
(1)-8 oz can crushed pineapple with its juice
(1)-14 oz bag of sweetened coconut
1 cup finely chopped pecans (or walnuts)
2 tsp vanilla extract
2 large carrots, trimmed and shredded in box grater (about 2 cups)

Preheat over to 350 degrees. Grease pan and line with parchment paper on bottom.

In large bowl, whisk together sugar, oil and eggs. Add flour, cinnamon, baking soda and salt, combining with a wooden spoon or a spatula until just mixed together into a batter (will not be runny). Fold in and combine pineapple with its juice, coconut, pecans, 2 tsp vanilla, and carrots. Transfer batter to the prepared pans, smooth top with spatula and bake until deep golden brown and a toothpick inserted in the middle of cake comes clean. This is approx 45 - 55 minutes: Watch carefully as this cake is easy to burn. Cool completely before frosting.

Icing:
4 cups of confectioners sugar
(2)-8 oz packages of cream cheese
12 tsp salted butter
1 tsp vanilla extract

Using an electric mixer beat cream cheese butter and vanilla until fluffy, slowly add confectioners sugar until blended approx 3 - 5 mins.

Submitted by Kecia Bond