Prep: 20 min Serves: A lot
Bake: 50 to 55 min

2 cups flour
2 tsp. ground cinnamon
2 tsp. baking powder
2 cups of sugar ( you know me, I cut sugar in half)
1 1/2 cups canola oil
4 eggs
2 cups shredded carrots ( 2 to 3 carrots)
1 8-oz. crushed pineapple, well-drained (1/2 cup)
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans

Frosting

1 8oz. pkg. cream cheese
1/2 cup butter, softened
1 tsp. vanilla extract
3 3/4 to 4 cups powdered sugar ( way to much for me)

1. Heat oven to 350*. Spray 13×9-inch baking pan with cooking spray. Whisk flour, cinnamon, baking powder and baking soda in medium bowl.
2. Beat sugar and oil in large bowl at medium speed 2 minutes. Add eggs one at a time, beating just until blended. At low speed, beat in the flour mixture until combined. Sir in all remaining cake ingredibined. Pour into pan.

3. In the oven she goes. Bake 50 to 55 minutes or until golden brown. Also use the toothpick trick. If she clean , she done.

4. Let the cake completely cool. Start making your frosting. Beat cream cheese, butter and vanilla in a large bowl at medium speed until combined. At low speed, slowly beat in powder sugar, until you get spreadable consistency. Spread frosting over top of cake. ENJOY!!