Homemade Carrot Cake with cooked carrots, shredded coconut, chopped pecans and crushed pineapple.
Prepare two 8 inch cake pans by lining bottom with parchment paper and lightly greasing. Set aside.
In a large bowl, combine flour, sugar, baking soda, cinnamon and nutmeg.
In another bowl combine eggs, oil and vanilla.
Add egg mixture to dry mixture. Stir together.
Add pecans, carrots, coconut and pineapple. Mix until incorporated.
Divide mixture into prepared cake pans.
Bake in a preheated 350 degree oven for 30-35 minutes.
Cool on a baking rack for 15 minutes. Remove from cake pans and continue cooling until completely cooled.
In a mixing bowl add cream cheese and butter. Mix with an electric mixer until smooth.
Add vanilla and powdered sugar. Mix on low speed until combined.
Mix in lemon juice.
Place one cake on a dish. Place frosting on top. Place second cake on top. Frost top and sides.
Sprinkle with additional chopped pecans (optional)
For carrots: Peel and chop fresh carrots. Place in a sauce pan and boil until soft. Drain and mash with a fork, potato masher or food processor. Allow carrots to cool before using.
For crushed pineapple: Use a can of crushed pineapple. Drain prior to using.