Carrot cake (rice)

Yield: 1 Servings

Measure Ingredient
2 cups All-purpose flour
2 cups Sugar
½ teaspoon Salt
1 teaspoon Baking soda
2 teaspoons Ground cinnamon
3 Eggs
1½ cup Vegetable oil
2 cups Finely grated carrots
1 teaspoon Vanilla extract
1 cup Well-drained crushed pineapple
1 cup Shredded coconut
1 cup Chopped nuts, divided CREAM CHEESE FROSTING:
2 packs (3 ounces each) cream cheese, softened
3 cups Confectioners' sugar
6 tablespoons Butter or margarine, softened
1 teaspoon Vanilla extract

In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and ½ cup nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350! for 50-60 minutes or until cake tests done. Cool. Combine frosting ingredients in a small bowl; mix until well blended. Frost cooled cake. Sprinkle with remaining nuts. Store in refrigerator.

Yield: 12-1 6 servings. From the files of Al Rice, North Pole Alaska.

Feb 1994

Similar recipes