ISO: what pan size for this recipe? any idea?

hi, tkl pals. i am back after spending 2 weeks w/ my dh in kl. anyway, i would like to try this recipe. has anyone tried it? is it good? and what pan size is this? i hope to bake a carrot cake in a 9" square tin. is it possible?

ps: must i use that much powder sugar for the icing? anyway to reduce it?

thanks in advance. ^__^
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Title: I think this is the very best!
Posted By: Becca
Date: October 31st 1997
In Reply to: Need Great Carrot Cake Recipe
Board: TKL Cooking Club

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Hi Julie - You may get several responses, but I really believe this is the best carrot cake ever. It is extremely rich and moist, and it is also easy to make! Everyone I know who has tried it loves it. It is from my mother-in-law, Pat King. Hope you enjoy it!
Best Carrot Cake

2 cups flour
2 tsp. baking soda
1 tsp. cinammon
1/2 tsp. salt
3 eggs
3/4 cup oil
3/4 cup buttermilk
2 cups sugar
1 small can crushed pineapple, drained
2 cups grated fresh carrots
3/4 cups shredded coconut
1 cup chopped pecans

Mix all ingredients thoroughly in a large bowl. Bake at 350ƒ for 50 minutes or until done in the middle. Frost with cream cheese frosting when cool.

Cream Cheese Frosting

1 lb. cream cheese (Two 8-oz packages)
1/4 lb. butter
1 lb. powdered sugar
1-1/2 tsp. vanilla

Soften cream cheese and butter. Add other ingredients and mix until smooth.