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Carrot Cake

Source of Recipe


Faye Beason






List of Ingredients



• 3 cups unbleached all-purpose flour
  
• 3 cups sugar
  
• 1 tsp salt
  
• 1 Tbls baking soda
  
• 1Tbls ground cinnamon
  
• 1 1/2 cups corn-oil
  
• 4 large eggs
  
• 1 Tbls vanilla
  
• 1 1/2 cups shredded coconut
  
• 1 cup shelled and chopped walnuts
  
• 1 1/2 cups pur'eed cooked carrots
  
• 3/4 cup crushed and drained pineapples
  
• --
  
• --
  
• Frosting:
  
• 12 oz cream cheese at room tempture
  
• ( Tbls butter at room tempture
  
• 4 1/2 cups powdered sugar
  
• 1 1/2 tsp vanilla
  
• juice of 1/2 lemon
  






Instructions



1. Cake: Sift together the f;our, salt, sugar, cinnamon and baking soda. Add the eggs,oil, and vanilla. Once mix then add the pureed carrots, pineapple, and walnuts.
   
   
2. Bake at 350 degrees for 50 minutes in two 10 inch spring form pans that have been sprayed with pam.
   
   
3. Cool for 2-3 hours before serving.
   
   
4. ====
   
   
5. Cream cheese frosting: Cream together the butter and cream cheese, then add the vanilla. Mix in the powdered sugar in small amounts until light and fluffy.Squeese in the juice of half of a lemon (optional)