a carrot cake idea

Tiva's Carrot Cake

3 medium sized Carrots, peeled
2 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup cup corn oil
3 eggs, lightly beaten
2 teaspoons vanilla
1 cup chopped walnuts (Cream Cheese Frosting)
4 ounces cream cheese soften
3 tablespoons butter,soften
1 1/2 cups power sugar
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup shredded coconut
(sweetened variety)
3/4 cup canned crushed pineapple, (drained)

1. Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender,
about 10 minutes. Drain and puree in a food processor or blender. Set aside.
2. Grate the remaining carrot; reserve.
3. Preheat the oven to 350 F.Grease a 9x13 inch baking pan.
Line the bottom with waxed paper and grease the paper.
4. Sift the flour, sugar, baking soda and cinnamon to a large bowl. Add the oil, eggs and vanilla;
beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
5. Pour the batter into the prepared pan. Cook about one hour, inserted a toothpick in the center to see if it is done well.
6. Cool the cake in the pan for 10 minutes.when cake is cool completely
prepare the frosting
7. Mix the cream and butter together in a bowl. Slowly put power confectioners' sugar then stir in vanilla, lemon juice. now frost the cake.