-CARROT CAKE-
1 1/2 c Corn oil 2 1/2 ts Cinnamon
1 3/4 c Sugar 1 1/2 ts Vanilla
3 Eggs 2 c Peeled & grated Carrots
2 c Flour 1 c Walnuts
2 ts Baking soda 1/2 c Flaked coconut
1 ts Salt 8 oz Drained pineapple
CREAM CHEESE ICING
16 oz Cream cheese 1 ts Vanilla
1 1/2 c Confectioners sugar
Beat together oil, sugar, and eggs until well-combined. In a separate
bowl, sift together flour, baking soda, salt and cinnamon; add to
sugar and egg mixture. Stir in vanilla, mixing well. Add carrots,
walnuts, coconut and pineapple. Mix until well-blended.
Pour batter into a greased and floured 9- or 10-inch bundt pan. Bake
at 350 degrees for about an hour. Cool on cake rack; remove pan.
Cover with cream cheese icing and garnish with grated carrots and
nuts.
ICING: Cream together 2 (8 oz) packages of cream cheese with 1-1/2
cups confectioners sugar and 1 teaspoon vanilla.
Yields
1 cake