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.