Loaded Carrot Cake

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.

Ingredients

Cake

• 2 cups granulated 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

Instructions

1. Cake: Heat the oven to 350 degrees F. Grease and flour two bread loaf pans.
2. Combine dry ingredients in a large mixing bowl.
3. Add carrots, oil and eggs. Beat well, until mixed.
4. Add remaining cake ingredients and stir. Put into baking pans.
5. Bake for 1 hour or until done. Completely cool cakes before frosting.
6. Frosting: Combine butter and cream cheese; cream until light and fluffy.
7. Add confectioners' sugar and vanilla extract, mixing well.
8. Stir in pecans and coconut. Spread on each cake.
9. Store cakes in the refrigerator.