It would be a crime to not share

I have to share the best carrot cake recipe i have ever come across in my life. Seriously people loved this cake and i am fairly certain anyone with taste buds will like it as well. The recipe comes from a member on Recipezaar. Here it is love in the form of carrots and sugar:

CAKE

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained

FROSTING

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups icing sugar
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour a 9×13 inch pan.
  3. Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the centre and add sugar, oil, eggs and vanilla.
  4. Mix with wooden spoon until smooth.
  5. Stir in carrots, coconut, walnuts and pineapple.
  6. Pour into 9×13 inch pan and bake for about 45 minutes.
  7. Don’t panic, the centre will sink a little.
  8. Allow to cool; when cool, ice the cake.
  9. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I’ve included is highly recommended .
  10. To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.
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Now i only did two things different, i used shredded baby carrots and i baked it in a Bundt pan. It added about 15 minutes to the cooking time. I will add also that it does get rather brown, but if you worry about the color put some tin foil over it about 30 minutes in.

SOOOOOO GOOOOOD!

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