| 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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