Debbie's carrot cake

Yield: 12 servings

Measure Ingredient
2 cups Flour, all-purpose
2 cups Sugar
½ teaspoon Salt
1 teaspoon Baking soda
2 teaspoons Cinnamon, ground
3 \N Eggs
1½ cup Vegetable oil
2 cups Carrots, finely grated
1 teaspoon Vanilla extract
1 cup Shredded coconut
1 cup Nuts, chopped, divided
\N \N Cream Cheese Frosting

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 13x9x2-inch baking pan. Bake at 350 for 50-60 minutes or until cake tests done. Cool. Frost cooled cake with Cream Cheese Frosting. Sprinkle with remaining nuts. Store in refrigerator.

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