Carrot Cake

2 Cups	All purpose Flour		1 cup	well-drained crushed pineapple
2 cups	Sugar		1 cup	Sweetened shredder coconut
2 tsp	Ground cinnamon		1 cup	Walnuts
1 tsp	Baking soda
1/2 tsp	salt
3	large eggs		6 oz	Cream cheese
1 1/2 cups	Canola oil		6 Tbsp	Butter, softened
2 cups	Grated carrots		3 cups	Confectioner's Sugar
1 tsp	Vanilla		1 tsp	Vanilla

1. In a large blow, combine the flour, sugar, cinnamon, baking soda and salt. 
2. Add the eggs, oil, carrots and vanilla.
3. Beat until combined.
4. Stir in pineapple, coconut and nuts.
5. Pour into a greased 13 x 9 pan.
6. Bake at 350 for 50-60 minutes or until a toothpick inserted in the center comes out clean. 
7. Cool on a wire rack.

Frosting

1. Beat cream cheese and butter in a small bowl until fluffy, 
2. Add confectioners' sugar and vanilla.
3. Beat until smooth. 
4. Frost cake.
5. Sprinkle with additional nuts (optional) 
6. Store in refrigerator.

Notes:

I tripled the cinnamon. 

The recipe said nuts, I used Walnuts. 

Don't let it cook too long, so that it doesn't dry out. Should be moist

Someone reduced the sugar and the oil and it worked fine. 

Test Kitchen Tips

Get more depth of flavour when you toast the nuts

Grate your carrots fast with a food processor!

Using room temperature eggs helps the cake mix more evenly and achieve a higher volume. 

Nutrition Facts

1 piece: 819 calories, 49g fat (12g saturated fat), 76mg cholesterol, 346mg sodium, 91g carbohydrate (72g sugars, 3g fiber), 8g protein.

Source: Taste of Home.  https://www.tasteofhome.com/recipes/carrot-cake/