2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/4 cups vegetable oil
4 large eggs, room temperature
2 cups finely shredded carrots
1 – 8 oz can crushed pineapple, well drained
3/4 cup sweetened flaked coconut
1/2 cup chopped pecans
1 teaspoon vanilla extract
Rustic Frosting

1. Preheat oven to 350 degrees. Prepare 3 (8-inch) or 2 (9-inch) round cake pans with oil and flour and set aside. (I love 3 layer cakes, but I only have 2 8-inch pans, so I made 2 9-inch layers. I almost think the frosting to cake ratio would be too sweet with three layers — and that’s really hard for me to say, because I have a huge sweet tooth! )

2. In a large bowl, combine flour, sugar, baking soda, baking powder, cinnamon, and salt. Add oil and eggs and beat at medium speed until well blended. Stir in shredded carrots, pineapple, coconut, pecans and vanilla. Divide batter evenly among prepared pans.

3. Bake 30 – 40 minutes, or, until a toothpick inserted in the center comes out clean. Let the layers cool in the pans for 10 minutes and then remove to wire racks to let cool completely.

4. Frost between layers and on top and sides of cake with Rustic Frosting.

Rustic Frosting

2 – 8 oz packages cream cheese, softened
1 cup butter, softened
6 cups confectioners’ sugar
3 cups sweetened flaked coconut
1/2 cup raisins
1/2 cup chopped pecans

In large bowl, beat cream cheese and butter at medium speed until creamy. Gradually add confectioners’ sugar, beating until smooth. Stir in coconut, raisins, and pecans until combined. (Since I made the two layer version of this cake I had about a cup of frosting left over.)