Carrot cake #05

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, .

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