Carrot Cake and Cream cheese frosting

Carrot Cake

2 cups flour

2 teaspoons baking soda 1 teaspoon vanilla

1 teaspoon baking powder 2 cups shredded carrots

1 teaspoon salt 1 cup flaked coconut

2 teaspoons cinnamon 1 cup chopped pecans

1 ¾ cup white sugar 1 can crushed pineapple, drained, 8 ½ ounce

1 cup vegetable oil Cream cheese frosting

Preheat oven to 350 degrees

Grease two eight-inch circular pans, and lightly dust with flour

Sift together flour, baking soda, baking powder, salt, and cinnamon into a bowl. Make a well in the centre and add sugar, oil, eggs, and vanilla. Beat until smooth

Stir in carrots, coconut, nuts, and pineapple until blended

Bake for 23 minutes, or until tester comes out clean.

Cream cheese frosting

Soften 125 grams of cream cheese

½ cup margarine

3 cups icing sugar

½ teaspoon vanilla

Beat cream cheese and margarine together.

Stir in icing sugar.

Stir in vanilla.

Add some milk if necessary, however icing should be relatively stiff.