| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Cinnamon |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Oil |
| 2 |
c |
Crated carrots |
| 1 |
ts |
Vanilla |
| 1 |
c |
Crushed pineapple; drained |
| 1 |
c |
Coconut |
| 1 |
c |
Chopped nuts; divided |
| 2 |
pk |
(3-oz) cream cheese |
| 3 |
c |
Confectioner's sugar |
| 6 |
tb |
Oleo or butter; softened |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
FROSTING
Combine dry cake ingredients. Add eggs, oil, carrots and vanilla. Beat
until combined. Stir in pineapple, coconut and 1/2 cup nuts. Pour into
greased 13x9x2-inch baking dish. Bake at 350 degrees for 50 minutes. Cool.
FROSTING: Combine frosting ingredients. Mix well until blended. Frost cake.
Sprinkle cake with remaining nuts. Refrigerate.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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