| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 1 1/2 | c | Oil |
| 4 | Eggs | |
| 2 1/2 | ts | Baking powder |
| 1 1/2 | ts | Baking soda |
| 2 | ts | Cinnamon; or more |
| 1 | ts | Salt |
| 2 | c | Carots; grated |
| 1 | cn | (8.5-oz) crushed pineaple (we like chunked better) |
| 1 | c | Coconut (sorry Leanda) |
| 1/2 | c | Chopped nuts |
| 1/2 | c | Margarine |
| 8 | oz | Cream cheese |
| 1 | ts | Van. |
| 1 | lb | Conf. sugar |
INSTRUCTIONS
FROSTING From: Diane Inkel <nc501121@NCCVAX.WVNET.EDU> Date: Thu, 1 Aug 1996 14:53:13 -0500 Mix sugar, oil, eggs.Add flour, baking powder, paking soda , cinnamon, salt Mis well. Add carrots, crained pineapple, nuts and coconut. Bake in a 13 x 9 x 2 in pan for 50-55 min at 350. Frosting: Blend and spread. This is the best carrot cake I've had in my life, short (HA!) as it has been. EAT-L Digest 31 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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