Pineapple-Carrot Cake Recipe

This is the cake I made yesterday, in between the pickles and the peaches.  I know I told you I wasn't going to post boring pictures anymore, or at least not any time soon, but this one comes with a recipe so it doesn't count.  The recipe is from the Better Homes and Gardens New Cook Book (which is quite a few years old, so isn't exactly "new" anymore), and it's a fantastic one.  The cake turns out super moist and delicious every time.  Probably not the healthiest cake around, but it has fruits and vegetables in it so it can't be that bad, right?

(it actually took a few more carrots than this)

2 cups all purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3 cups finely shredded carrots
8-ounce can crushed pineapple
1/2 cup shredded coconut
1 cup cooking oil
4 eggs

In a large bowl, mix together the flour, sugar, baking powder, baking soda, and cinnamon.

It says you're supposed to shred your carrots.  Personally, I couldn't be arsed to shred them.  Why would I bother to do that when I can just throw them in the blender and they're nicely massacred in about 20 seconds flat?  Work smarter, people, not harder.

Add the carrots, pineapple, coconut, oil, and eggs to the flour mixture.  Now the recipe calls for an 8-ounce can of crushed pineapple, but I can never find an 8-ounce can and I'm too lazy to buy a pineapple and do it myself.  I always buy a 14-ounce can, and just guesstimate about how much to put in.  Honestly, I probably end up putting in between 10-11 ounces, not 8, but the cake always turns out great, so whatever.

Mix until combined, then pour into two greased and floured 9x1 1/2 inch pans, or one greased and floured 13x9x2 pan.  Throw it in the oven at 350 degrees for about 30-35 minutes.

Allow cakes to cool completely before frosting.

Pickles and cake.  Win.

Cream Cheese Frosting

2 3-ounce packages cream cheese
1/2 butter or margarine, softened
2 tsps vanilla
4 1/2 - 4 3/4 cups icing/powdered sugar

I'm in Canada, and our packages don't come in ounces (although some cans do?).  I always buy a 250g package of cream cheese (which is around 8 ounces, I think) and use the whole thing, because who wants a tiny sliver of cream cheese kicking around the fridge?  Also, the recipe says to sift the icing sugar, but I never do.

Beat together the cream cheese, butter, and vanilla until light and fluffy.  Gradually add the icing sugar until frosting reaches a spreadable consistency.

Go ahead and frost your cake.  If you want to, you can sprinkle a little cinnamon on top to make it look pretty.  I'm sure there's a million other ways to make it look even prettier, but that's good enough for me.

Sadly, my cake was attacked by savages before I could grab the camera, but at least I got one photo.

Oh, and the cake needs to be stored in the fridge.  Y'know, because of the cream cheese.