Moist Carrot Cake With Cream Cheese Frosting - cooking recipe

Ingredients

3 cups finely grated carrots
2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple in juice
3/4 cup golden raisin
3/4 chopped pecans
3/4 cup coconut
3 1/2 cups powdered sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans

Preparation

Preheat oven to 350 degrees.
Grease 2 round cake pans.
In large mixing bowl, combine carrots, flour, sugar, baking soda, baking powder, salt and cinnamon.
Mix until combined.
Stir in eggs, oil, 1 1/4 teaspoons vanilla, pineapple, raisins, coconut and 3/4 cup chopped pecans.
Spoon batter into prepared pan.
Bake for 30-40 minutes, or until a toothpick inserted into the center of the cakes, comes out clean.
Cool.
Make frosting by combining the sugar, cream cheese, butter and vanilla and beating until smooth.
Stir in pecans.
Spread on cooled cake.