| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains, Dairy | Cakes, Desserts | 12 | Servings | |
INGREDIENTS
| 2 | c | Flour, all-purpose |
| 2 | c | Sugar |
| 1/2 | ts | Salt |
| 1 | ts | Baking soda |
| 2 | ts | Cinnamon, ground |
| 3 | Eggs | |
| 1 1/2 | c | Vegetable oil |
| 2 | c | Carrots, finely grated |
| 1 | ts | Vanilla extract |
| 1 | c | Shredded coconut |
| 1 | c | Nuts, chopped, divided |
| Cream Cheese Frosting |
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 13x9x2-inch baking pan. Bake at 350 for 50-60 minutes or until cake tests done. Cool. Frost cooled cake with Cream Cheese Frosting. Sprinkle with remaining nuts. Store in refrigerator. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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