Ingredients
2 cups sugar
1 1/2 cups canola oil
3 eggs
2 cups flour
2 tsp ground cinnamon
2 tsp baking soda
1 tsp fine salt
1 – 8oz can crushed pineapple – undrained
1 -7oz bag shredded sweetened coconut
1 cup finely chopped walnuts
2 tsp vanilla extract
2 large carrots – trimmed and finely shredded (2 cups)
Icing
3 cups confectioners’ sugar
3/4 lb cream cheese – softened
8 tbsp salted butter – softened
1/2 tsp vanilla extract
Instructions
Preheat oven – 350deg
Spray a 9×13″ inch pan – set aside
Put sugar, oil, and eggs into a large bowl and whisk until well combined. Add flour, cinnamon, soda and salt – and stir until just mixed. Add pineapple, juice, coconut, nuts, vanilla and carrots – gently fold together until combined. Transfer batter to prepared pan. Smooth top with rubber spatula – and bake until deep golden brown – toothpick comes out clean.
Icing
Put sugar, cheese, butter and vanilla into a large bowl and beat until fluffy.
Ice cooled cake -Refrigerate 3 hours
