Preheat oven to 350°F (176°C) and lightly grease a 9x13 cake pan.
In a bowl combine Kinnikinnick All Purpose Flour Blend, cinnamon, baking soda and salt. Set aside.
In a separate bowl; combine sugar, oil, vanilla and eggs, mix until fluffy. Slowly add dry ingredients, mixing after each addition until fully incorporated. Add carrots, pineapple and coconut and mix until combined. Pour into prepared pan, spread evenly.
Bake at 350°F for 1 hour. Let cool. Ice cooled cake with cream cheese icing.
In a medium bowl, beat cream cheese until soft. Add butter and beat until soft. Slowly add icing sugar 1 cup at a time, scraping bowl down after each addition. Add vanilla and mix until icing is light and fluffy.
Tips & Variations
- Store carrot cake in the refrigerator (for best texture, pull out one hour prior to service).
- This recipe works well for muffins as well (spray pan, do not use paper lines- muffin will stick to paper).