Seriously Delicious Carrot Pineapple Cake

I was looking for a dessert to take to Easter dinner, and this is the recipe I found. I'd never made carrot cake before, but with so many glowing reviews, I figured it must be good. I had carrots and fresh pineapple on hand, along with most everything else the recipe called for. Like the name suggests, this is seriously delicious! Even without the nuts (which I didn't have) and less powdered sugar in the frosting than it calls for, because I ran out. It's possibly the easiest cake to make too. Here is the link to Carrot Pineapple Cake on Allrecipes

Make this cake. Don't tell anyone, because then you'll have to share. You won't want to.

Ingredients

• 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
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 2 cups confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon* until smooth. Stir in carrots, coconut, walnuts and pineapple.
3. Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
4. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

*it is important to use a wooden spoon and not an electric mixer.