Loaded Carrot Cake

Cake:
2 cups sugar
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1 1/3 cups vegetable oil
4 eggs, slightly beaten
1 cup chopped and toasted walnuts or pecans
1 (20 ounce) can crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract

Frosting:
1/2 cup butter, softened
1 (8 ounce) cream cheese, softened
1 (16 ounce) box confectioners' sugar, sifted
2 teaspoons vanilla extract
1 cup chopped and toasted walnuts or pecans
1 cup flaked coconut

Cake: Heat the oven to 350 degrees F. Grease and flour two bread loaf pans.

Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add remaining cake ingredients and stir. Put into baking pans. Bake for 1 hour or until done. Completely cool cakes before frosting.

Frosting: Combine butter and cream cheese; cream until light and fluffy. Add confectioners' sugar and vanilla extract, mixing well. Stir in pecans and coconut. Spread on each cake. Store cakes in the refrigerator.

To freeze: Place on aluminum foil-covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.