Carrot cake

Carrot cake

Ingredients/Components

• sugar
• cinnamon
• eggs - 3 item
• vanilla extract
• salt - 1 tsp
• chopped nuts - 1 item
• flour - 2 c
• grated carrots - 1 item
• flaked coconut - 1/2 c
• baking soda - 2 tsp
• corn oil
• walnuts - 1 c
• can crushed pineapple, well drained - 1 oz
• Cream Cheese Icing - 1 item
• peeled and grated carrots - 2 c

How to make carrot cake:

Cream Cheese Icing: Cream together two 8 ounce packages cream cheese, 1 1/4 cups powdered sugar and 1 teaspoon vanilla extract, blending well.

Beat together corn oil, sugar and eggs, until well combined. In a separate bowl, sift together flour, baking soda, salt and cinnamon. Beat together with the sugar and egg mixture, stir in the vanilla, mixing well. Add to carrots, walnuts, coconut and pineapple. Mix until well blended. Pour batter into a greased and floured 9 or 10-inch Bundt cake pan. Bake at 350° for about 1 hour or until a tester inserted near center is clean. Cool on the rack. Remove from pan. Cover with the Cream Cheese Icing. Decorate with nuts and coconut.

Recipe categories: Desserts, Cakes, Carrots.