Carrot cake #18

Yield: 12 Servings

Measure Ingredient
2 cups Sugar
1½ cup Oil
4 \N Eggs
2½ teaspoon Baking powder
1½ teaspoon Baking soda
2 teaspoons Cinnamon; or more
1 teaspoon Salt
2 cups Carots; grated
1 can (8.5-oz) crushed pineaple (we like chunked better)
1 cup Coconut (sorry Leanda)
½ cup Chopped nuts
½ cup Margarine
8 ounces Cream cheese
1 teaspoon Van.
1 pounds Conf. sugar

FROSTING

From: Diane Inkel <nc501121@...> Date: Thu, 1 Aug 1996 14:53:13 -0500 Mix sugar, oil, eggs.Add flour, baking powder, paking soda , cinnamon, salt Mis well. Add carrots, crained pineapple, nuts and coconut. Bake in a 13 x 9 x 2 in pan for 50-55 min at 350.

Frosting: Blend and spread.

This is the best carrot cake I've had in my life, short (HA!) as it has been.

EAT-L Digest 31 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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