Pineapple Carrot Cake
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
3 eggs, room temperature
1 1/2 cups vegetable oil
2 cups granulated sugar
2 sups carrots, peeled, cooked and pureed
2 teaspoons vanilla
1 cup, 8 ounces, crushed pineapple
1 cup shredded coconut
3/4 cup chopped walnuts
Spay either bundt pan, 9 x 13 baking pan or two cake pans with pan release.
Measure flour, salt, baking soda, cinnamon and nutmeg into bowl.
In mixing bowl on medium speed, combine in following order- eggs, oil, sugar, carrots and vanilla. Add dry ingredients and continue to mix.
Add pineapple, coconut and walnuts and mix well.
Pour into baking pan(s). Bake at 350 degrees 50-60 minutes depending on pan size(s) or until inserted toothpick comes out clean.
Once cool, frost with lemon cream cheese frosting and sprinkle with additional chopped walnuts if desired.
Lemon Cream Cheese Frosting
4 ounces or 1/2 brick cream cheese, room temperature
3 tablespoons butter, room temperature
2 cups powdered sugar
2 tablespoons fresh squeezed lemon juice
1 teaspoon vanilla
Cream cream cheese and butter in mixing bowl until light and fluffy.
Alternately add powdered sugar, vanilla and lemon juice until frosting has reached desired consistency.
Beat at high speed until smooth.