Ingredients
2 cups sugar1 cup canola oil4 large eggs4 cups all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon1-1/2 teaspoons baking soda1 teaspoon salt1 can (8 ounces) crushed pineapple2 cups grated carrots1-1/2 cups sweetened shredded coconutFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened1 teaspoon vanilla extract2-1/2 cups confectioners’ sugarOrange paste food coloringParsley sprig
Preparation
Preheat oven to 350°. In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, carrots and coconut (batter will be thick).
Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners’ sugar and enough of the reserved pineapple juice to achieve desired spreading consistency. Tint 1/4 cup frosting orange; place in a small resealable plastic bag. Cut a small hole in a corner of the bag; set aside.
Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in the refrigerator.
