astray recipes: Carrot cake #05

Categories: Cake
Yield: 12 Servings

Measure	Ingredient
2 cups	Flour
2 cups	Sugar
½ teaspoon	Salt
1 teaspoon	Baking soda
2 teaspoons	Cinnamon
3	Eggs
1½ cup	Oil
2 cups	Crated carrots
1 teaspoon	Vanilla
1 cup	Crushed pineapple; drained
1 cup	Coconut
1 cup	Chopped nuts; divided
2 packs	(3-oz) cream cheese
3 cups	Confectioner's sugar
6 tablespoons	Oleo or butter; softened
1 teaspoon	Vanilla

FROSTING

Combine dry cake ingredients. Add eggs, oil, carrots and vanilla. Beat until combined. Stir in pineapple, coconut and ½ cup nuts. Pour into greased 13x9x2-inch baking dish. Bake at 350 degrees for 50 minutes. Cool.

FROSTING: Combine frosting ingredients. Mix well until blended. Frost cake.

Sprinkle cake with remaining nuts. Refrigerate.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

carrot cake #05