Ooey Gooey Carrot Cake

Adam's birthday was this past Sunday, so I made him a carrot cake from scratch (with scratch made icing too!)  Carrot cake is his favorite, and I found a super moist recipe from here.  Do you like carrot cake, with a nice spice and crunch from walnuts?  Do you like super creamy cream cheese icing?  This is the carrot cake to die for.

Cake:

2 cups flour

1 1/2 cups sugar

1/4 cup packed brown sugar

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

2 cups finely grated carrots, packed

1 cup coconut flakes

1 8 oz can crushed pineapple (drained) - reserve the juice

1 1/3 cups chopped walnuts

1 cup vegetable oil

2 tsp vanilla

4 large eggs

Preheat oven to 350.  Mix the carrots, walnuts, coconut, pineapple and oil together until well mixed.  Add eggs one at a time and mix well after each addition.  Add vainlla and mix well.  Add a tablespoon of the pineapple juice.  Add in all dry ingredients, and mix until well incorporated.  Prepare two 9 inch round pans with parchment paper sprayed with Pam.  Place in oven 35 minutes, or until toothpick comes out clean when inserted. 

For the icing:

2 sticks unsalted butter, softened

2 packages cream cheese, softened

2.5 cups powdered sugar

2 tsp vanilla

1 shake of the salt shaker

Cream the butter and cream cheese together.  Add in vanilla and salt.  Add the sugar 1 cup at a time, mixing well until incorporated.  Add more sugar if you like it a little sweeter.