Carrot Cake with Cream Cheese Frosting

This has been my go-to carrot cake recipe for years.  It was inspired by the Silver Palette cookbook and I love it because it is a dense and moist cake with pineapple chunks, coconut, spices, nuts, and of course grated carrots.  There is no butter in the cake ~ only vegetable oil so there are less calories right?!!  The cream cheese frosting takes it over the top (oh, I guess there is a lot of butter there!).   You can make it in a 9×13 pan, but I like to make it in 2 – 10-inch pans so there is frosting in the center as well!  Make sure the cream cheese is room temperature before you start making the frosting.  Beating it well to get the lumps out and then beating it with the butter also make sure you have a nice fluffy frosting.  Click here for the recipe….