Yield: 12 Servings
|1 teaspoon||Baking soda|
|2 cups||Crated carrots|
|1 cup||Crushed pineapple; drained|
|1 cup||Chopped nuts; divided|
|2 packs||(3-oz) cream cheese|
|3 cups||Confectioner's sugar|
|6 tablespoons||Oleo or butter; softened|
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, .