Tropical Carrot Cake Ingredients 2 cups flour 1 1/2 cups granulated sugar 2 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 4 eggs 1/2 cup oil 1/2 cup non-fat vanilla yogurt 1/2 cup flaked coconut 2 cups grated carrots 8 oz. can crushed pineapple, drained Frosting 8 oz. package cream cheese 2 tsp. milk 3 1/2 cups powdered sugar 1 tsp. vanilla Preparation Preheat oven to 350. Spray a 10-inch bundt pan with non-stick product. Mix flour with sugar, baking soda, salt, cinnamon and nutmeg. Beat eggs, mix with oil and yogurt. Add to dry ingredients and stir. Add coconut, carrots, and pineapple and stir. Bake in prepared pan for 45 minutes or until a cake tester inserted in center comes out clean. Frosting: Mix together softened cream cheese with milk, sugar and vanilla until smooth. Frost cooled cake. Refrigerate and unused cake. Serves 12 - 16