Carrot Cake

*Updated to add a couple of photos- because what is a food post with out pictures?!

I love carrot cake!!! I don't have it very often but I wanted to try this recipe from our family cookbook. I made just a couple changes to the original recipe (substituting coconut for raisins) and I think it turned out delicious!

1 cup sugar
1 cup brown sugar
1 1/4 cups oil
4 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon salt
3 cups shredded carrots
1 - 8 ounce can crushed pineapple, drained
1 cup shredded coconut
1/2 cup walnuts

Cream Cheese Frosting:
8 ounces cream cheese
4 Tablespoons butter
1 teaspoon orange zest
1 teaspoon vanilla
2 cups powdered sugar

Cream the sugar, brown sugar, oil, eggs and vanilla. Sift the dry ingredients together and add to the creamed mixture. Stir until smooth. Add the carrots, pineapple, coconut, and nuts ad mix thoroughly.

Grease and flour 2 - 9 inch cake pans, or one 10 inch bundt pan, or a 9x13 pan. Bake at 325 degrees:
40 minutes for the 9 inch pans
55 minutes for the bundt pan
45 minutes for the 9x13 pan

Cream frosting ingredients together and spread on cooled cake. Enjoy!

And hop over to Kelly's Korner for more dessert recipes.