PINEAPPLE ORANGE CARROT CAKE

FOR THE CAKE:
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 1/2 tsp baking soda
3/4 tsp salt
1 3/4 cups granulated sugar
4 eggs
1/2 cup frozen orange juice concentrate, thawed
1/2 cup sour cream
1/2 cup vegetable oil
2 cups grated carrots
1 (8 oz) can crushed pineapple, drained & reserving the juice
1/4 cup shredded coconut
1/4 cup raisins
1/4 cup pecans, chopped
FOR THE ICING:
1 (8 oz) package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
3 3/4 cups confectioners (powdered) sugar, sifted
reserved pineapple juice

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans or 1 (13x9-inch) baking pan.

Sift (or stir) together the flour, baking powder, cinnamon, baking soda and salt.

In a large bowl, combine the sugar, eggs, orange juice concentrate, sour cream and vegetable oil. Beat ingredients for one minute until smooth. Add the carrots, pineapple, coconut, raisins and pecans. Mix until combined.

Add the flour mixture to the batter and mix until well combined. Pour batter into prepared pans.

Bake for 30-37 minutes, until toothpick inserted in center comes out clean. Place pan(s) on wire rack and allow to cool completely.

TO MAKE THE ICING:
In a medium bowl, combine the cream cheese and butter. Blend with an electric mixer on low speed until combined. Add the powdered sugar and reserved pineapple juice. Blend on medium speed until thoroughly smooth, about two minutes.

Frost the top and sides of the cake. Garnish with coconut and pecans.

Source: Barry for Margaret Schulte’s birthday