Pineapple and coconut add extra flavor and moistness to this tropical version of traditional carrot cake. For variation, try stirring a little coconut or pineapple into the cream

cheese frosting to enhance the tropical flair

Ingredients:

Batter:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground allspice

1¼ cups vegetable oil

2 cups granulated sugar

4 large eggs

2 teaspoons pure vanilla extract

2 cups grated raw carrots

1 8-ounce can crushed pineapple, drained

1 cup shredded or flaked sweetened coconut

1 cup raisins

1 cup walnuts or pecans, coarsely chopped (optional)

Cream Cheese Frosting:

8 ounces cream cheese, room temperature

6 tablespoons unsalted butter, room temperature

1 teaspoon pure vanilla extract

2½ cups confectioners (powdered) sugar

Directions:

1. Preheat oven to 350 degrees F. Grease and flour two 9 inch round baking pans or one 13x9 inch baking pan. Or, to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, then lightly grease again.
   
   Batter:
2. In a medium bowl, add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice; whisk together to mix. Set aside.
   
   
3. In a large bowl, combine vegetable oil and sugar; beat together until mixture appears light and fluffy. Add eggs and vanilla; beat until thoroughly mixed. Add flour mixture; stir until mixed. Add grated carrots, drained pineapple, coconut, raisins, and nuts (optional); stir until mixed.
   
   Bake:
4. Pour batter into baking pans, dividing the batter evenly between the 2 pans. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Place baking pans on wire rack to cool for 10 minutes. If using round cake pans, remove cake from pans and place directly on wire racks to finish cooling. If using 13x9 inch pan you can leave in baking pan to finish cooling and cut into squares to serve.
   
   Cream Cheese Frosting:
5. In a medium bowl, combine cream cheese, butter, and vanilla; beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Spread frosting between layers and over top and sides of cake. Decorate as desired.
   
   
6. Cover frosted cake and refrigerate until ready to serve.
   
   TheBakingPan.com