Pineapple Carrot Cake

Ingredients:

• 2 cups (48 0ml) all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1½ cups (360 ml) sugar
• 1 cup (240 ml) vegetable oil
• 3 eggs
• 2 cups (480 ml) grated carrots
• 1 cup (240 ml) flaked coconut
• 1 cup (240 ml) chopped nuts
• 1 cup (240 ml) crushed pineapple (drain off liquid)
• 1 teaspoon vanilla extract

For the icing:

• ½ pound (225 gr) cream cheese
• 1 egg
• ¾ pound (350 gr) powdered sugar
• 1 teaspoon vanilla extract

Instructions:

• sift flour, baking soda, baking powder, salt and cinnamon in a large bowl
• add sugar, oil, eggs and vanilla
• beat with wooden spoon until smooth
• stir in carrots, coconut, chopped nuts and pineapple until well blended
• pour into a greased 9x13 inch pan (23x33 cm)
• bake at 350 °F (175 °C) for 45 minutes
• let cool
• blend the icing ingredients until smooth
• spread icing over cake
• note: icing may be too sweet for European taste [Martha Stewart]