Carrot Cake With Pineapple

This delicious carrot cake with cream cheese frosting is my mother's most requested recipe.

• Ready In: 1 hr 25 mins
• Serves: 16-20
• Yields: 1 cake

Ingredients

• 3  cups flour
• 2  cups sugar
• 2  teaspoons baking soda
• 1  teaspoon cinnamon
• 1  teaspoon salt
• 2  teaspoons vanilla
• 2  cups  grated raw carrots
• 1 1⁄2 cups  vegetable oil
• 1 1⁄2 cups  chopped walnuts
• 1 (8 ounce) can crushed pineapple, with juice
• 3  eggs, beaten
• 2  tablespoons orange zest or 1 1⁄2 cups coconut

• Frosting

• 1⁄4 cup butter
• 4  ounces cream cheese
• 2  cups confectioners' sugar
• 1⁄2 cup  chopped walnuts
•  milk, to dilute for desired frosting consistency

Directions

1. Preheat oven to 350 degrees.
2. Mix dry ingredients; add carrots, oil, vanilla and pineapple.
3. Add beaten eggs, and orange rind (or coconut).
4. Bake in oiled and floured tube pan for 1 hour, or until set.
5. Cool, then frost.
6. Cake improves with refrigeration.