2 c All-purpose flour
2 c Sugar
1/2 ts Salt
1 ts Baking soda
2 ts Ground cinnamon
3 Eggs
1 1/2 c Vegetable oil
2 c Finely grated carrots
1 ts Vanilla extract
1 c Well-drained crushed
-pineapple
1 c Shredded coconut
1 c Chopped nuts, divided
-CREAM CHEESE FROSTING:
2 pk (3 ounces each) cream
-cheese, softened
3 c Confectioners’ sugar
6 tb Butter or margarine,
-softened
1 ts Vanilla extract
In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and
vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup
nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at
350! for 50-60 minutes or until cake tests done. Cool. Combine
frosting ingredients in a small bowl; mix until well blended. Frost
cooled cake. Sprinkle with remaining nuts. Store in refrigerator.
Yield: 12-1 6 servings. From the files of Al Rice, North Pole Alaska.
Feb 1994
Yields
1 Servings