The carrot cake turned out so tasty I thought I would share the recipe.
2 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cup vegetable oil
2 cups finely grated peeled carrot
8 oz can crushed pineapple, drained
3 1/2 oz can (1 cup) sweetened flaked coconut
1/2 cup chopped walnuts
12 oz cream cheese, softened
3/4 cup unsalted butter, softened
1 1/2 teaspoons vanilla
2 cups powdered sugar
Into a large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Stir in the granulated sugar, oil, eggs, carrots, pineapple, coconut, and the walnuts. Divide the batter between two buttered and floured round 9" cake pans (or one 9" by 13" pan) and bake at 350 degrees for 35-40 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for five minutes, then run an thin knife around the edge of each pan and invert the layers onto a rack to cool completely.
In a bowl with an electric mixer, beat together the cream cheese, butter, and the vanilla until the mixture is fluffy, then add the powdered sugar gradually, beating until the frosting is smooth. Frost cake as desired.
P. helped bake and frost the cake. Just as we finished the frosting, I had to leave the room for one minute to help someone else. As I left, I said, "don't touch the cake. If there are fingerprints in the frosting I'll know they are yours."
She just couldn't help herself. This is what I found when I returned.
Here's wishing you that "dig right in" excitement.