Carrot Cake in a 9 Inch Square Pan

Ingredients

• 1 teaspoon baking soda 
• 1 teaspoon butter flavored
• 1 cup carrots grated
• 1.3 teaspoons cinnamon 
• 1.3 cups powdered sugar 
• 8 ounce cream cheese softened
• 8 oz pineapple dried drained chopped canned
• 3 large eggs 
• 1 cup evaporated cane juice 
• 0.5 cup pecans toasted finely chopped
• 0.3 teaspoon salt 
• 1 cup coconut sweetened flaked
• 6.8 oz flour all-purpose
• 4 tablespoon butter unsalted softened
• 1 teaspoons vanilla 
• 1 teaspoon vanilla extract 
• 0.8 cup vegetable oil 

Equipment

• frying pan
• oven
• whisk
• mixing bowl
• hand mixer
• toothpicks
• cake form

Directions

1. Preheat the oven to 350 degrees F. Grease and flour a 9 inch square metal cake pan. If using glass, use 325 F.In a mixing bowl, stir or gently whisk together the eggs, oil, sugar, vanilla, butter flavor, baking soda, and salt. Stir in the flour, then add the carrots, coconut, pineapple and pecans.
2. Pour the batter in the pan and bake for about 40 minutes to 45 minutes or until the top is nice and brown and a toothpick inserted comes out clean.
3. Let cool in the pan and then frost
4. To make the frosting, beat the cream cheese and butter with an electric mixer until creamy. Beat in the vanilla, then beat in the sugar.
5. Spread over the cake.
6. Serve the cake straight out of the pan.