Classic Carrot Cake

My family loves carrot cake! This classic carrot cake recipe makes a great treat for any occasion.

Classic Carrot Cake. preheat 350ºF
1 cup sugar
1 cup brown sugar
1 1/4 cup oil
**Mix
1 Tbsp. vanilla extract
2 tsp. baking powder
1 tsp. baking soda
1 tsp salt
1 Tbsp. cinnamon
**Mix
2 cups flour
**Mix well
2 1/2 cups shredded carrots
8 ounces crushed pineapple slightly drained
1 cup toasted pecans cut into small pieces
**Mix well
1/2 cup raisins (that were soaked in hot water for 15 minutes and drained)
1 cup sweetened coconut
**Mix well
**Pour classic carrot cake batter into greased and floured 13x9 inch pan
**bake at 350º 40-50 minutes- make sure a toothpick inserted in the center comes out clean
** cool on a cooling rack until completely cooled before frosting

Frosting
8 ounces room temperature cream cheese
1/2 cup room temperature butter
2 teaspoons vanilla extract
3 1/2 - 4 powered sugar
***Mix well until smooth

This cake must be refrigerated. Can be baked in round pans but the time needs altered