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All Time Best Carrot Cake
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 | Preparation | 30 minutes |
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| Cooking | 30 minutes |
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| Ready In | 60 minutes |
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Ingredients
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-----------------------------cake----------------------------- |
| 1/2 |
cup |
cocoa powder |
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| 2 |
cups |
flour, all-purpose |
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| 2 |
cups |
sugar |
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| 2 |
teaspoons |
baking soda |
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| 4 |
large |
eggs |
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| 1 |
teaspoon |
vanilla extract |
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| 1 1/2 |
cups |
vegetable oil |
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| 2 |
cups |
carrots |
grated |
| 1 |
cup |
pineapple, canned, crushed |
undrained |
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-----------------------------icing----------------------------- |
| 8 |
ounces |
cream cheese |
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| 1 |
x |
butter |
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| 1 |
x |
powdered sugar |
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| 1/2 |
cup |
coconut |
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| 1 |
cup |
nuts |
chopped |
Directions
Preheat oven to 350.
Combine cocoa, flour, sugar, baking soda, and salt.
In a separate bowl, mix together eggs, vanilla, and oil.
Add egg mixture to cocoa mixture and mix well. Stir in carrots and pineapple and Pour into three 9 inch round greased cake pans.
Bake 30 minutes or until toothpick inserted in center comes out clean.
Cool cake.
Icing: combine cream cheese, butter, and powdered sugar and beat well. Fold in coconut and nuts.
Spread on carrot cake and refrigerate until ready to serve.
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