Carrot Cake Obsession

Doesn't that just make your mouth water and your lips smack?

I have been obsessed with this cake lately. I made it for my husband's birthday a few weeks ago and then was talking about this recipe with some friends last week. Ever since, I kept thinking about it.

So I broke down and made it again yesterday.
I had some for dessert last night, for breakfast this morning, and for a little afternoon snack today.
Hey, it's OK, it has vegetables and fruit in it!

Here is the yummy recipe:

2 cup flour
1 tsp baking soda
1 tsp ground nutmeg
1 1/2 tsp ground cinnamon
3/4 tsp salt
1 cup sugar
1 1/2 cup vegetable oil
4 eggs, beaten
1 tsp vanilla
2 cups grated carrots (I use my hand chopper to finely chop them instead of grating , it saves time)
1 cup coconut
8 oz can of crushed pineapple, drained
1/2 cup chopped walnuts (I leave this out, my hubby doesn't like nuts)

In a large bowl, combine the first 5 ingredients. Set aside. In another bowl; combine oil with sugar and add the beaten eggs. Add vanilla and mix well.
Add the flour mixture into wet ingredients. When mixed; add the carrots, coconut, pineapple and walnuts.

Lightly grease and flour two 9 inch cake pans (I use a large Pyrex baking pan instead). Bake at 375 for 40-45 minutes, until a toothpick comes out clean. Let cool completely.

Meanwhile, make frosting.

Frosting:
8 oz cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla
1 lb. powdered sugar
Whip together cream cheese and butter; add vanilla. Slowly mix in powdered sugar.
Frost the cooled cake.