Moist Carrot Cake with Cream Cheese Frosting

INGREDIENTS

1 cup

Brown sugar

1 cup

Granulated sugar

Large eggs

1 1/2 tsp

Vanilla extract

1 1/2 cups

Vegetable oil

1 lb

Carrots (peeled and grated)

1/2 cup

Crushed pineapples (juice drained and blotted with paper towels to remove any excess liquid)

2 1/2 cups

All-purpose flour

1/4 cup

Shredded coconut (sweetened or unsweetened)

1 1/4 tsp

Baking powder

1 tsp

Baking soda

1 tbsp

Ground cinnamon

1/2 tsp

Ground nutmeg

1/3 cup

Roughly chopped nuts (I used pecans and walnuts)

Cream cheese frosting (make double batch)