Pineapple Carrot Cake
The pineapple makes this cake so moist!

Yield: 16 servings

2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
1 teaspoon cinnamon
• 2 cups sugar
• 1 cup vegetable oil
2 teaspoons vanilla
• 2 eggs
2 cups shredded carrot
• 1 - 8 oz. can crushed pineapple, well drained

• 1/2 cup raisins
• 1/2 cup chopped pecans

Frosting:
• 1 8.25 oz. pkg. cream cheese, softened
• 2 1/4 cups powdered sugar
• 6 tablespoons butter or margarine, softened
• 2 teaspoons vanilla
1 cup coconut
1/2 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour a 13 x 9 inch pan.

In a medium bowl, combine flour, baking soda, salt and cinnamon; set aside. In a large bowl, combine sugar, oil, 2 teaspoons vanilla and eggs; beat well. Stir in flour mixture and mix well. Stir in carrots, pineapple, raisins and 1/2 cup pecans. Pour batter into greased and floured pan.

Bake at 350 degrees F. for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool completely.

In a large bowl, combine cream cheese, powdered sugar, margarine and 2 teaspoons vanilla. Beat until smooth. Stir in coconut and 1/2 cup pecans. Spread over cooled cake.