Grandma Mary's Carrot Cake

I made these into cupcakes for Easter and they were so yummy. Really similar to the healthier version I made last spring. I did add about 3/4 cup sweetened coconut.

• 3 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup crushed pineapple
• 2 cups shredded carrots
• 3 eggs
• 1 1/2 cuts canola oil
• 2 teaspoon vanilla
• 1 1/4 cups nuts

Combine dry ingredients and wet ingredients in separate bowls. Fold together carefully.

Bake for 45-60 minutes at 350 degrees.

Cream Cheese Frosting

• 8 ounces light cream cheese/Neufchatel
• 1/4 cup butter
• 2 or 3 teaspoons milk
• 4 cups powdered sugar