| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”