| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | Eggs | |
| 1 | c | Oil |
| 2 | c | Flour |
| 2 | c | Sugar |
| 2 | ts | Baking soda |
| 1 | ts | Salt |
| 2 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1/4 | ts | Allspice |
| 1/4 | ts | Ground cloves |
| 1 | lb | Grated carrots |
| 3/4 | c | Chopped nuts |
| 1 | c | Raisins |
| 4 | tb | Butter or marg. |
| 2 | c | Coconut |
| 8 | oz | Cream cheese |
| 2 | tb | Milk |
| 1 | Box confectioners sugar | |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
CAKE FROSTING Beat eggs until foamy, add oil slowly, add dry ingredients, beat until smooth. Add carrots, nuts, and raisins. Makes either (1) 9x13 or (3) 9" layers; grease and flour pans. Bake in 350 oven for 25-40 minutes (least time for layers). frosting: Melt 2 tbls. butter in skillet, add coconut stirring constantly over low heat until browned. Cool. Cream remaining butter, cream cheese, milk, and vanilla. Beat in sugar and 1 1/2 cups coconut. Frost cooled cake, sprinkle with remaining coconut. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Susan <stitches@bellsouth.net> on Aug 17, 1997
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