CARROT CAKE WITH CREAM CHEESE FROSTING

Barb Vandercook, South Rockwood

3 cups flour
2 1/2 cups sugar
3 teaspoons baking soda
3 teaspoons cinnamon
1/4 teaspoon salt
4 2.5-ounce containers of carrot baby food
1 1/3 cups vegetable or canola oil
4 eggs, beaten
1 teaspoon vanilla
1 20-ounce can crushed pineapple, drained
1 1/3 cups coconut
1 cup chopped nuts, optional
Frosting:
4 ounces cream cheese
1/2 stick butter or margarine
1/2 teaspoon vanilla
2 cups powdered sugar

Preheat oven to 350 degrees. In large bowl, combine all ingredients until blended. Pour into ungreased 13”x9” pan. Bake 50 minutes or until done. Let cool and frost with cream cheese frosting.
FROSTING: Beat together ingredients until well blended and creamy.