Carrot Pineapple Cake Recipe It was an excellent moist cake. It reduced the oil by a 1/4 cup and added a jar of carrot baby food. It was fabulous. Extremely moist. It frosted it with the whipped cream cream cheese frosting and it was perfect.

Ingredients:

1 teaspoon salt

1 cup vegetable oil

1 cup flaked coconut

1 cup chopped walnuts

1 teaspoon baking powder

1 teaspoon vanilla extract

1 (8 ounce) package cream cheese

1 (8 ounce) can crushed pineapple, drained

1 3/4 cups white sugar

1/4 cup butter, softened

2 cups all-purpose flour

2 teaspoons baking soda

2 cups shredded carrots

2 cups confectioners' sugar

2 teaspoons ground cinnamon

3 eggs

Method:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla.

Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.

Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.

To make the frosting:

Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.