Gerry'S Carrot Cake - cooking recipe

Ingredients

cake
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil, less 2 tbsp
4 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut (packed)
1 cup chopped walnuts
1 (20 ounce) can crushed pineapple, drained
frosting
12 ounces cream cheese, room temperature
3/4 cup butter, room temperature
3 cups powdered sugar
2 tablespoons ground walnuts, for garnish

Preparation

Preheat oven to 300 degrees. I put parchment paper on the bottom of the pan.
Mix together flour, baking soda, baking powder, salt, sugar and cinnamon, make a well in the center and add eggs, oil and vanilla.
Stir in carrots, coconut, walnuts and pineapple. Pour into a 9x13 inch pan and bake for 1 hour at 300 degrees and for 10 minutes at 350 degrees, (60 minutes at 300 degrees for 2 - 9 inch round pans).
Allow to cool before frosting the cake.
To make frosting; cream the butter and cream cheese until smooth; add the powdered sugar and beat until creamy. Sprinkle ground walnuts on top.
Keep refrigerated. Freezes very well, as a full cake or cut into pieces.