Carrot Cake

This yummy carrot cake is so moist because of the added pineapple. My mom's specialty is unusually moist and delicious cake. Often her cakes have glazes (like her Mandarin Orange Cake ) or they have their own frostings that are made special for that specific cake, like this one. There is even one that has a glaze baked right into the cake ( Coconut Caramel Glaze ). This carrot cake is by far, one of the easiest to make.

-2 cups flour
-2 teaspoons cinnamon
-2 teaspoons baking soda
-1 teaspoon salt
-3 eggs, beaten
-2 cups sugar
-1 cup vegetable oil
-1 cup coconut
-1 cup pecans or walnuts, chopped
-2 cups shredded carrots
-1 cup crushed pineapple, drained

In a large mixing bowl, place the flour, cinnamon, baking soda and salt. Use your mixer to blend in the eggs, sugar and oil. Mix until the dry and liquid ingredients are well blended. Add your last four ingredients and stir in. (Just blend these last four ingredients in with a spoon; you don't want to use a mixer for this.) Pour into your round cake pans and bake at 350 degrees for 45 minutes. You should be able to pierce the center with a toothpick and have it come out clean. While the cake is baking, you can start on the frosting:

-1 cup sugar
-1 stick or 1/2 cup butter
-1 tablespoon white corn syrup (like Karo brand, which you find in the baking aisle)
-1/2 teaspoon baking soda
-1 teaspoon vanilla
-1/2 cup evaporated milk

In a large kettle, mix all the ingredients and bring to a boil. Boil the frosting for 5 minutes and remove from the heat. Pour over the cake as soon as it comes out of the oven.