# Equipment: 9”x13” Rectangle Cake Pan OR (2) 8” or 9 ½” Round Cake Pans # Cake: 1. Preheat oven to 350F 2. Grease and flour cake pan(s). Non-stick baking spray works great too. 3. Mix until combined: 1. 1 C Vegetable Oil 2. 1 ¾ C Sugar 3. 3 Eggs 4. 2 tsp Vanilla Extract 5. 1 8oz Can Crushed Pineapple (do NOT drain) 4. Mix together then slowly add to wet mixture: 1. 2 C All-purpose Flour 2. 2 tsp Baking Soda 3. 1 tsp Baking Powder 4. 2 tsp Cinnamon 5. 1 tsp Salt 5. Stir In: 1. 1 ½ C Sweetened Coconut Flakes 2. 1 C Chopped Walnuts or Pecans (optional) 3. 2 C Shredded Carrots 6. Bake at 350 for 40-50 minutes. Cake is done when a toothpick inserted into the center comes out clean. 7. Let cakes cool on rack or stone counter for 10 min before removing from round pans if layering. # Cream Cheese Frosting: 1. Mix until smooth and creamy: 1. 2 8oz Packages Cream Cheese, Softened 2. ½ C Unsalted Butter, Softened 3. 1 Tbsp Milk 4. 1 Tsp Vanilla Extract 2. Slowly add until frosting reaches desired sweetness and consistency 1. 4-5 C Powdered Sugar