Carrot Cake

1 ½ cups finely grated carrots
1 cup chopped pecans
1 small can crushed pineapple (not drained)
(Mix together and set aside)
2 cups sugar
4 eggs
1 ½ cups vegetable oil
3 teaspoons cinnamon
2 teaspoons vanilla
2 cups plain flour
2 teaspoons soda
Mix sugar and eggs until fluffy. Add remaining ingredients, blending well. Add carrot mixture. Pour into 3 cake pans that have been lined with wax or parchment paper, greased and floured (cake sticks easily). Bake for 25 to 30 minutes in 350-degree oven. Cool in pans for about 5 minutes, remove from pans and let cool completely before frosting.
1 stick butter or margarine, softened
1 8-ounce package cream cheese
1 box powdered sugar
½ cups chopped nuts (optional)
½ cups coconut (optional)
Mix until smooth and frost cooled cake.
Note: I don't use the nuts or coconut in the frosting, but I garnish with nuts. Also, this cake is actually better a day or two after you make it. It gets gooier.


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