Yield: 1 cake
|1½ cup||Corn oil|
|2 teaspoons||Baking soda|
|16 ounces||Cream cheese|
|1½ cup||Confectioners sugar|
|2 cups||Peeled & grated Carrots|
|½ cup||Flaked coconut|
|8 ounces||Drained pineapple|
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.