Yield: 1 cake
| Measure | Ingredient |
|---|---|
| 1½ cup | Corn oil |
| 1¾ cup | Sugar |
| 3 \N | Eggs |
| 2 cups | Flour |
| 2 teaspoons | Baking soda |
| 1 teaspoon | Salt |
| 16 ounces | Cream cheese |
| 1½ cup | Confectioners sugar |
| 2½ teaspoon | Cinnamon |
| 1½ teaspoon | Vanilla |
| 2 cups | Peeled & grated Carrots |
| 1 cup | Walnuts |
| ½ cup | Flaked coconut |
| 8 ounces | Drained pineapple |
| 1 teaspoon | Vanilla |
CARROT CAKE
CREAM CHEESE ICING
Beat together oil, sugar, and eggs until well-combined. In a separate bowl, sift together flour, baking soda, salt and cinnamon; add to sugar and egg mixture. Stir in vanilla, mixing well. Add carrots, walnuts, coconut and pineapple. Mix until well-blended.
Pour batter into a greased and floured 9- or 10-inch bundt pan. Bake at 350 degrees for about an hour. Cool on cake rack; remove pan.
Cover with cream cheese icing and garnish with grated carrots and nuts.
ICING: Cream together 2 (8 oz) packages of cream cheese with 1-½ cups confectioners sugar and 1 teaspoon vanilla.