Carrot Cake

I hate carrots, but oh how I love carrot cake. I guess I can't escape the call of sugar.
After trying several different recipes for carrot cake, I combined the best of each into this. Try it out! And yes, Josh, myself, and my grandma ate the WHOLE thing by ourselves :)

Ingredients

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups grated carrots
1 cup crushed pineapple (or you can chop up some larger chunky pineapple)
1 cup chopped pecans
1 cup shredded coconut

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan (or 2 8 inch pans).
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots and pineapple. Fold in pecans and coconut. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

YUM!