Carrot cake #05
12 Servings
Ingredients
| Quantity | 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 |
Directions
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, .