14 Karat Cake with Cream Cheese Icing

I think the last time I made Carrot Cake was in 2009! Chloe has been asking for dessert. I peeked in the fridge, saw the bags of carrots and decided Carrot Cake was an order.

14 Karat Cake

• 2 cups flour
• 2 tsp baking powder
• 1 1/2 tsp salt
• 2 tsp cinnamon
• 2 cups sugar
• 1 1/2 cups oil
• 4 eggs
• 2 cups shredded carrots
• 1 cup drained crushed pineapple
• 1 cup shredded coconut

Mix the flour, baking soda, salt and cinnamon. Add sugar oil and eggs. Beat at medium speed for 1 minute. Stir in the carrots, pineapple and coconut. Pour into a greased 9 x 13 inch pan {or of course it works well in my beloved mini-loaf pans}. Bake for 50-60 minutes at 350 deg F.  Cool and frost.

Cream Cheese Icing

• 8 oz (250g pkg) cream cheese {room temperature}
• 1/2 cup butter {room temperature}
• 1 tsp vanilla
• 4 cups icing sugar

Cream the cheese, butter and vanilla together at medium speed and gradually add the icing sugar, beating well until smooth and creamy. Add milk as needed until it is a good spreadable consistency.

Special note: if you do not have the butter at room temperature, it will be a little chunky in the icing but it will still be good!

• This recipe is yet another that I got from my Aunty Pat
• The flowers were a surprise from my children today. Just because. Isn’t that the greatest reason ever? {and thanks to daddy for indulging their request to buy them for mama}