Carrot Cake with Coconut Frosting
In a large bowl, combine the dry ingredients. Add in the oil. Mix in eggs, one at a time. Stir in the carrots. Pour batter into a greased 9x13-inch cake pan and bake at 350 for one hour or until a toothpick inserted comes out clean. Cool before frosting.
8-oz. cream cheese, softened
1 pound confectioners' sugar
1/2 cup butter, softened
2 teaspoons vanilla
2 cups shredded coconut
1/2 cup pecans, chopped.
In a mixing bowl, mix together the cream cheese, confectioners' sugar, and butter. Add the vanilla, coconut, and chopped pecans. Spread evenly on 9x13-inch cake.