Carrot Cake (I love this recipe)

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons ground cinnamon
• healthy dash of nutmeg or to taste
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs, room temperature
• 1.5 cups canola oil
• 2.5 cups finely grated carrots
• 1 teaspoon vanilla paste or extract (not the imitation)
• 1 cup well-drained canned crushed pineapple or fresh pineapple
• 1 cup sweetened shredded coconut
• 1 cup chopped toasted pecans (optional)

• CREAM CHEESE FROSTING:
• 8 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 3 cups confectioners’ sugar
• 2 teaspoons vanilla paste or extract
• Additional pecans (optional)

Directions

• Grate the carrots on a box grater or in a food processor. Mix with the pineapple and coconut and set aside.
• Mix together the eggs, oil, and vanilla paste and set aside.
• In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking soda, and salt. Add the egg, oil, and vanilla mixture; stir by hand or with a mixer until completely combined. Do not overbeat. Stir in carrots, pineapple, coconut, and nuts.
• Grease and flour three 8 or 9-inch round cake pans or a 9×13 inch pan. Line the bottom of the pans with parchment paper if you are using round pans, and grease the parchment paper. You can use cooking spray (OK) or baking spray (better). Bake at 350° for 50-60 minutes for the 9×13 pan and about 35 minutes for the round layers, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
• For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners’ sugar and vanilla; beat until smooth. Frost tops of cake layers or the whole cake if you like. Sprinkle with additional nuts. Store in the refrigerator.