Ingredients

2 cups unbleached all-purpose flower

2 cups granulated sugar

2 tsp baking soda

2 tsp ground cinnamon

1 cup corn oil

3 eggs, lightly beaten

2 tsp vanilla extract

1 1/3 cups pureed cooked carrots

1 cup chopped walnuts

1 cup shredded coconut

¾ cup canned crushed pineapple, drained

4 ounces cream cheese, at room temperature

3 Tbsp. unsalted butter, at room temp

1 ½ cups confectioner’s sugar

½ tsp. vanilla extract

juice of ¼ lemon

Preparation

  1. Preheat oven to 350˚F. Line a 13x9" layer cake pan with waxed paper, and grease the paper
  2. Sift the flour, sugar, baking soda, and cinnamon together in a large bowl. Add the oil, eggs, and vanilla, and beat well. Then fold in the carrots, walnuts coconut and pineapple
  3. Pour batter into the prepared pan. Place it on the middle rack of the oven and bake until the edges have pulled away from the sides of the pan and a toochpick inserted in the center comes out clean, 1 hour.
  4. Cool the cake in the pan for 10 minutes. Then invert it over a cake rack and unmold, remove the waxed paper, and continue to cool for 1 hour.
  5. Frost

FROSTING

  1. cream the cream cheese and butter together in a mixing bowl.
  2. Slowly sift in the confectioner’s sugar, and continue beating until fully incorporated (there should be no lumps). Stir in the vanilla and lemon juice.