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Carrot cake

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Ingredients/Components

sugar - 2 C
cinnamon - 2 tsp
eggs - 3 item
vanilla - 2 tsp
salt - 1 tsp
flour - 2 C
coconut - 7 oz
baking soda - 2 tsp
chopped nuts optional - 1 C
shredded carrots - 2 C
can crushed pineapple with juice - 1 8
corn oil

How to make carrot cake:

In a large mixing bowl, mix together the oil and sugar. Add the eggs and beat well with an electric mixer.

Sift together the flour, cinnamon, soda, and salt. Add to oil mixture, mixing with a spoon.

Fold in remaining ingredients. Pour into lightly greased and floured 9 x 13-inch pan.

Bake at 350 degrees for 45 minutes.

When cool, frost with CREAM CHEESE FROSTING: 2 - 3 oz. pkgs cream cheese, 16 oz. powdered sugar, 1 stick margarine - softened, 1/2 tsp. vanilla.

Mix all ingredients with an electric mixer until creamy and smooth. Frost cooled cake.

Covered, this cake stays moist several weeks. It also freezes well.

Recipe categories: Desserts, Cakes, Carrots.

Rating:

3.7

Average rating: 3.7, total votes: 9

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