Yield: 16 Servings
Measure | Ingredient |
---|---|
2½ cup | Flour |
2 teaspoons | Baking soda |
1 teaspoon | Cinnamon |
1 teaspoon | Salt |
2 cups | Sugar |
1 cup | Oil |
2 teaspoons | Vanilla |
2 \N | Eggs |
2 cups | Shredded carrots |
1 can | (8.25-oz) crushed pineapple; well drained |
½ cup | Raisins |
½ cup | Chopped nuts |
8 ounces | Softened cream cheese |
2½ cup | Powdered sugar |
6 tablespoons | Softened butter or margarine |
2 teaspoons | Vanilla |
1 cup | Coconut |
½ cup | Chopped nuts |
CREAMY FROSTING
From: Glenn/Sharon Gorman <Ranger@...> Date: Fri, 12 Aug 1994 23:22:00 GMT Heat oven to 350 degrees. Grease and flour a 13x9x2 inch pan. In medium bowl combine flour, baking soda, salt and cinnamon; set aside. In large bowl, combine sugar, oil, 2 teaspoons vanilla and eggs; beat well. Stir in flour mixture; mix well. Stir in carrots, pineapple, raisins and ½ cup nuts. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes or until cake springs back when touched lightly in center. Cool completely.
Creamy Frosting: In medium bowl combine cream cheese, powdered sugar, butter and 2 teaspoons vanilla; beat until smooth. Stir in coconut and ½ cup chopped nuts. Spread over cooled cake.
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