Earlene sharp's carrot cake

Yield: 1 cake

Measure Ingredient
1½ cup Corn oil
1¾ cup Sugar
3 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.

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