-CARROT CAKE-
1 1/2 c Corn oil
1 3/4 c Sugar
3 Eggs
2 c Flour
2 ts Baking soda
1 ts Salt
2 1/2 ts Cinnamon
1 1/2 ts Vanilla
2 c Peeled & grated Carrots
1 c Walnuts
1/2 c Flaked coconut
8 oz Drained pineapple
-CREAM CHEESE ICING-
16 oz Cream cheese
1 1/2 c Confectioners sugar
1 ts Vanilla
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 1-1/2 cups confectioners sugar and 1 teaspoon vanilla.
Yields
1 Cake