Judy's rich rich carrot cake - pjxg05a
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Judy Garnett | ||
| 2 | cups | Sugar |
| 1 | Small can crushed pineapple | |
| 1½ | cup | Crisco oil |
| 1 | teaspoon | Vanilla |
| 2 | cups | Carrots; grate,pack |
| 1 | teaspoon | Cinnamon |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Baking soda |
| 2 | cups | All-purpose flour |
| 4 | Eggs | |
| 1 | pounds | 10x powdered sugar |
| 1 | cup | Pecans; chopped |
| 8 | ounces | Cream cheese |
| 1 | cup | Flaked coconut |
| ½ | Stick margarine | |
| 2 | teaspoons | Lemon juice |
Directions
CAKE
CREAM CHEESE FROSTING
For Cake: Blend sugar and oil. Beat well. Add eggs one at a time. Sift flour and other dry ingredients at least twice. Add flour to oil/egg mixture. Add remaining cake ingredients. Pour batter into 3 greased and floured cake pans (Line with waxed paper). Bake at 325 degrees for 30-40 minutes. For Icing: Cream margarine and cream cheese. Add sugar, lemon juice and nuts, and coconut. Frost between layers, tops and sides. I made more of these cakes when I was catering than I could ever count. It's extremely rich and yummy. Judy Garnett