Debbie's carrot cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour, all-purpose |
| 2 | cups | Sugar |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
| 2 | teaspoons | Cinnamon, ground |
| 3 | Eggs | |
| 1½ | cup | Vegetable oil |
| 2 | cups | Carrots, finely grated |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | Shredded coconut |
| 1 | cup | Nuts, chopped, divided |
| Cream Cheese Frosting | ||
Directions
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.