The Ultimate Carrot Cake (& I know Carrot Cakes!)

2 cups flour

1 cup sugar

1 cup brown sugar

2 tsp baking soda

2 tsp baking powder

3+ tsp cinnamon (more if you love cinnamon!)

1 cup pecans

1 cup coconut

1 ½ c oil

4 eggs

2 ½ c carrots mixed in blender with enough water into a thick soup consistency

1 8 oz can crushed pineapple

Add 1/2 or up to 1 cup raisins (optional) after batter is in baking pan. Tap them so they settle.

Use angel food pan (nice presentation and easy to cut) or regular cake well greased and powdered.

Bake at 350 to 375 until done. Test with toothpick.

Frosting

8 oz cream cheese

½ lb butter

1 lb confectioners sugar

2 Tbsp vanilla

Let cheese and butter soften to room temp

Mix all together.

YUM