Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 2 cups | Sugar |
| ½ teaspoon | Salt |
| 1 teaspoon | Baking soda |
| 2 teaspoons | Cinnamon |
| 3 \N | 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, .