Really Good Carrot Cake

I was given a recipe over 20 years ago for carrot cake.  At the time I was in grad school and was not doing a lot of baking.  I have kept the recipe all this time, and once a year it is pulled out and baked for my dear ole dad.  This is not the cheapest cake.  This cake does take a little more time to prep, bake and frost.  However, this is likely to be the best carrot cake you will ever (and I mean ever) make. 

 It goes like this:

2 cups sugar

2 cups flour

2 tsp. cinnamon

1 tsp. salt

2 tsp. baking soda

Mix above ingredients together and stir in:

1 1/2 cup oil

3 eggs

20 ounce can of diced pineapple with juice

2 tsp. vanilla

Then fold in 2 cups shredded coconut

2 cups shredded carrots

1 cup chopped nuts ( I have used walnuts and pecans)

Then bake in a 350 degree oven 45 minutes-60 minutes for a 9 in by 13 in cake.  Be sure to test center of cake for doneness.  

Once cooled make frosting:

8 ounces cream cheese softened

1/4 cup softened butter

1 tsp. vanilla

 Mix together and gradually add

1 pound of powdered sugar

Beat until smooth.  Keep refrigerated.

I like to enjoy with a hot cup of tea or a cold glass of milk.  Enjoy with friends and family.