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Carrot Cake

Source of Recipe

net


List of Ingredients

Carrot Cake


1 1/2 cups vegetable oil
2 cups sugar
3 eggs
2 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 small package (7 ounces) coconut (about 2 1/2 cups)
1 can (8 3/4 ounces) crushed pineapple with juice
2 teaspoons vanilla extract
2 cups shredded carrots
1 cup chopped walnuts
Icing (see recipe)


Preheat oven to 350 degrees.

In large bowl combine oil, sugar and eggs. Beat well with electric mixer or wire whip. Add combined flour, cinnamon, baking soda and salt. Mix well with a spoon. Fold in coconut, pineapple with juice, vanilla, carrots and nuts.

Coat a 13-by-9-inch pan with vegetable oil spray. Bake in preheated oven 45 to 50 minutes or until cake tests done with a toothpick. Cool in refrigerator. Top with icing and serve. Makes 15 servings.

Icing
12 ounces cream cheese, room temperature
3 cups powdered sugar
1/2 cup (1 stick) butter, room temperature
1/2 teaspoon vanilla extract

Combine ingredients and mix with an electric mixer, blend until smooth




Recipe