Sweet Whimsy's Carrot Cake

1½ cups vegetable oil

2 cups sugar

3 eggs

2 cups grated carrots

1 can (13 ounces) crushed pineapple with juice

1½ cups shredded coconut

1 cup chopped pecans

2 teaspoons vanilla extract

2 cups flour

2 tablespoons cinnamon

2 teaspoons baking soda

1 teaspoon salt

Vanilla Cream Cheese Frosting

8 ounces cream cheese, softened

8 tablespoons (1 stick) unsalted butter

1 teaspoon vanilla extract

4½ cups powdered sugar

Heat oven to 350 degrees. Brush melted butter on the inside of an 11-by-15-inch pan.

In a large bowl, beat the oil, eggs and sugar until pale yellow.

In a separate bowl, mix the carrots, pineapple, coconut, pecans and vanilla.

Into a third bowl, sift the flour with the cinnamon, baking soda and salt.

Alternately add the carrot and flour mix to the eggs and sugar; stir to thoroughly incorporate.

Bake 50 minutes or until a knife inserted in the middle of the cake comes out clean.

For the frosting: Cream the butter, cream cheese and vanilla. Add the powdered sugar a little at a time and mix until well blended. Spread on a cooled cake.

Serves 20.

Chef Josh Baudin, Sweet Wimsy, Long Grove