Carrot Cake with Cream Cheese Frosting

Preheat oven to 350 F.

In a large bowl whisk together sugar, flour, cinnamon, baking soda and salt. Stir in coconut, carrots and walnuts.

In a separate bowl, whisk together oil, eggs, vanilla and pineapple juice. Pour wet mixture into the dry mixture. Mix until thoroughly combined.

Pour cake batter, into a greased 9×13 baking dish. Bake for 30-45 minutes until a toothpick inserted in the center comes out clean. Remove from oven. Let it cool completely before frosting.

In a bowl, beat together cream cheese, butter and vanilla until light and fluffy. Gradually add 1 cup of powdered sugar at a time, mixing as you add and continuing until frosting is spreadable consistency.

Spread evenly over cooled cake. Slice and serve.