Carrot Cake with Pineapple and Coconut

By The Southern Lady Cooks

Ingredients

1 package Betty Crocker Super Moist carrot cake mix
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 8 oz. can crushed pineapple in juice, undrained
1/2 cup chopped nuts (we use pecans)
1/2 cup shredded coconut
1/2 cup raisins
1/2 cup butter or margarine or 8 tablespoons or 1 stick softened
1 8 ounce package cream cheese, softened
1 teaspoon vanilla extract
1 16 ounce box powdered sugar or about 3 1/2 cups

Prep Time15mins
Cook Time45mins
Servings8

Instructions

Heat oven to 350 degrees, grease or spray two 8-inch or 9-inch round pans. In large bowl, beat cake mix, water, oil, eggs and pineapple(with juice) with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes.

Stir in nuts, coconut and raisins. Pour into pans. Bake 8 inch rounds 40 to 45 minutes, 9 inch rounds 30 to 35 minutes until toothpick inserted in center comes out clean.

Cool 10 minutes, remove from pans. Let cool completely and add frosting.

Frosting Instructions:

Beat together butter and cheese with mixer. Add vanilla extract and powdered sugar and continue mixing until frosting is smooth and of spreading consistency.