Toodles Grandma's Carrot Cake w/frosting

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 eggs
• 1 1/2 cups vegetable oil
• 2 cups finely grated carrots (about 3 to 4 medium carrots)
• 2 teaspoons vanilla extract
• 1 can (8 ounces) well drained crushed pineapple
• 1 cup shredded coconut
• 1 cup chopped walnuts or pecans, divided
CREAM CHEESE FROSTING
• 1 package (3 ounces) cream cheese
• 1 tablespoon warm water
• 1 teaspoon vanilla extract
• 3 cups sifted confectioners' sugar

In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and 1/2 cup of the walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool

Cream Cheese Frosting
Beat cream cheese with water and vanilla; gradually add sugar, beating until smooth and spreading consistency. Makes 1 1/2 cups

Serving Size: Makes 13x9x2 pan 20 pieces

Number of Servings: 20

Recipe submitted by SparkPeople user TOODLESND.