#1263 - Pineapple Carrot Cake

(by Grace Rosenblum - friend)

2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 3/4 cups white sugar
1 cup canola oil
3 eggs
1 tsp. vanilla
2 cups shredded carrots
1 cup Baker's angelflake coconut
1 cup Dole crushed pineapple (drained)
1 cup chopped walnuts
Frosting: 2 cups Domino's powdered sugar; 1 - 3oz. Philadelphia cream cheese (softened); 1 stick butter (softened); 1 tsp. vanilla; 2 tsp. milk (if needed)

Sift the flour, baking soda, baking powder, salt, cinnamon, and nutmeg into a bowl--set aside. In a mixer add canola oil, white sugar and eggs--beat. Add vanilla--beat. Add shredded carrots, coconut and walnuts--beat. Add flour mixture slowly--beat until smooth. Remove bowl from mixer--add drained crushed pineapple and stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 40-45 minutes. Cool completely. Frosting: in a mixer add butter and cream cheese--beat. Add 1 tsp. vanilla--beat. Add powdered sugar slowly--beat until creamy. If too thick, add the 2 tsp. milk--beat. Frost the cake, then refrigerate.