Moist Carrot Cake With Cream Cheese Frosting

• cups finely grated carrots3 cups
• cups flour↗2 cups
• cups sugar↗2 cups
• teaspoons baking soda↗2 teaspoons
• teaspoon baking powder↗1 teaspoon
• teaspoon salt↗1⁄2 teaspoon
• teaspoon cinnamon↗1 teaspoon
• eggs↗4
• cups vegetable oil↗1 1⁄2 cups
• teaspoons vanilla extract↗1 1⁄4 teaspoons
• (8 ounce) can crushed pineapple in juice↗1
• cup golden raisin↗3⁄4 cup
• chopped pecans3⁄4
• cup coconut3⁄4 cup
• cups powdered sugar↗3 1⁄2 cups
• (8 ounce) package cream cheese↗1
• cup butter, softened↗1⁄2
• teaspoons vanilla extract↗1 1⁄4
• cup chopped pecans1

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Grease 2 round cake pans.

3. 3

   In large mixing bowl, combine carrots, flour, sugar, baking soda, baking powder, salt and cinnamon.

4. 4

   Mix until combined.

5. 5

   Stir in eggs, oil, 1 1/4 teaspoons vanilla, pineapple, raisins, coconut and 3/4 cup chopped pecans.

6. 6

   Spoon batter into prepared pan.

7. 7

   Bake for 30-40 minutes, or until a toothpick inserted into the center of the cakes, comes out clean.

8. 8

   Cool.

9. 9

   Make frosting by combining the sugar, cream cheese, butter and vanilla and beating until smooth.

10. 10

    Stir in pecans.

11. 11

    Spread on cooled cake.