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Carrot Cake with Creamy Coconut Frosting

Source of Recipe


Pillsbury Complete Cookbook






List of Ingredients



• -- Cake --
  
• 2-1/2 cups all-purpose flour
  
• 2 tsp baking soda
  
• 1 tsp salt
  
• 1 tsp cinnamon, if desired
  
• 2 cups sugar
  
• 1 cup oil
  
• 2 tsp vanilla
  
• 2 eggs
  
• 2 cups shredded carrots
  
• 1 (8-1/4-ounce) can crushed pineapple, well drained
  
• 1/2 cup raisins
  
• 1/2 cup chopped nuts
  
• .
  
• -- Frosting --
  
• 1 (8-ounce) pkg. cream cheese, softened
  
• 2-1/2 cups powdered sugar
  
• 6 Tbsp butter or margarine, softened
  
• 2 tsp vanilla
  
• 1 cup coconut
  
• 1/2 cup chopped nuts
  






Instructions



1. Heat oven to 350 degrees (F). Grease and flour 13x9-inch pan.
   
   
2. In medium bowl, combine flour, baking soda, salt and cinnamon; mix well. In large bowl, combine sugar, oil, 2 teaspoons vanilla and eggs; beat well. Add flour mixture; mix well. Stir in carrots, pineapple, raisins and 1/2 cup nuts.
   
   
3. Pour and spread batter into greased and floured pan. Bake at 350 degrees for 50 to 60 minutes, or until cake springs back when touched lightly in center. Cool 1 hour or until completely cooled.
   
   
4. In large bowl, combine cream cheese, powdered sugar, butter and 2 teaspoons vanilla; beat until smooth. Stir in coconut and 1/2 cup nuts. Spread over cooled cake.
   
   Yield: 24 servings
   
   HIGH ALTITUDE (above 3500 feet): Increase flour to 2-3/4 cups; decrease sugar in cake to 1-1/2 cups. Bake as directed above.