2 large carrots - trimmed and finely shredded (2 cups)
3 cups confectioners' sugar
3/4 lb cream cheese - softened
8 tbsp salted butter - softened
1/2 tsp vanilla extract
Preheat oven - 350deg
Spray a 9x13" inch pan - set aside
Put sugar, oil, and eggs into a large bowl and whisk until well combined. Add flour, cinnamon, soda and salt - and stir until just mixed. Add pineapple, juice, coconut, nuts, vanilla and carrots - gently fold together until combined. Transfer batter to prepared pan. Smooth top with rubber spatula - and bake until deep golden brown - toothpick comes out clean.
Put sugar, cheese, butter and vanilla into a large bowl and beat until fluffy.
Ice cooled cake -Refrigerate 3 hours
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