Pineapple Pecan Carrot Cake

Pineapple Pecan Carrot Cake 2 cup all-purpose flour 2 tsp baking soda 1 tsp baking powder 2 tsp ground cinnamon 1 3⁄4 cup white sugar 3 eggs 1 cup vegetable oil 1 tsp vanilla extract 1 cup coconut flaked 2 cup carrot shredded 1 cup pecans/walnuts chopped 1 can(8 oz) crushed pineapple drained 1 8 oz cream cheese softened 1/4 cup butter softened 2 cup powdered sugar 1 tbsp vanilla extract In a medium bowl, whisk together the eggs, sugar, oil and vanilla. Mix the flour, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in the egg mixture. Stir gently, just until combined. Stir in carrots, coconut, chopped pecans/walnuts(toast ‘em first) and pineapple. Pour into a 9×13 greased baking dish. Bake at 350F for 40 to 45 minutes till toothpick inserted in center comes out clean. COOL COMPLETELY. Combine all frosting ingredients together (cream cheese, butter, powdered sugar and vanilla) with an electric mixer until smooth. You may need to add a little milk to make it spreadable if your butter wasn’t soft enough. Spread frosting evenly on top of cake. Cut the cake into any size you like.