Carrot Cake with Pineapple, Coconut, and Pecans is a moist cake with pineapple, coconut, and pecans. A delicious combination of spices, contrasting textures, and creamy icing!
Ingredients:
2 cups flour
1 tsp salt
1 1/2 tsp baking soda
1 1/2 cup oil
4 eggs (beaten)
1 c coconut
2 c sugar
1 tsp baking powder
3 tsp cinnamon
1/2 cup walnuts (i don’t put them in as no one likes them in my house)
2 cups grated carrots
1 can crushed pineapple, drained
Instructions:
Mix together sugar, oil, and eggs. Add dry ingredients and mix well. Add carrots, pineapple, and coconut, and walnuts. Pour into lightly greased 9×13 or I use a fluted tube pan and make 12 muffins when I do. They freeze really well too 
Bake at 350 for 40-45 min or till done
Once completely cooled ice with Icing:
Cream Cheese Icing
1 pack of cream cheese (softened)
1/4 cups butter (soft)
2 cups icing sugar
1/2 tsp Vanilla
Mix together and beat with beaters until light and fluffy. Spread on well-cooled carrot cake
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