Dear Abby's Prize Carrot Cake

Dear Abby’s Prize Carrot Cake

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
2 cups grated carrots
3/4 cup Wesson vegetable oil
3 eggs, beaten
1/2 cup chopped walnuts
1/2 cup crushed pineapple, well drained
1/2 cup shredded coconut (optional)

1 pkg. (8 oz.) cream cheese, softened
1 box (16 oz) powdered sugar
2 teaspoons vanilla
1/4 cup butter (1/2 cube), softened

Preheat oven to 325ºF.
In large bowl, sift together dry ingredients. Add carrots, oil, eggs, nuts, pineapple and coconut; beat well. Pour into greased 13x9x2-inch baking dish. Bake for 1 hour and 25 mintues. Cool completely.

In medium bowl, combine frosting ingredients, blending well. Spread frosting on top of cooled cake.
Serves: 16

Source: Dear Abby’s favorite recipes, by Abigail Van Buren - 1987, 1988.