| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cakes | 1 | Cake | |
INGREDIENTS
| 1 1/2 | c | Corn oil |
| 1 3/4 | c | Sugar |
| 3 | Eggs | |
| 2 | c | Flour |
| 2 | ts | Baking soda |
| 1 | ts | Salt |
| 2 1/2 | ts | Cinnamon |
| 1 1/2 | ts | Vanilla |
| 2 | c | Peeled & grated Carrots |
| 1 | c | Walnuts |
| 1/2 | c | Flaked coconut |
| 8 | oz | Drained pineapple |
| 16 | oz | Cream cheese |
| 1 1/2 | c | Confectioners sugar |
| 1 | ts | Vanilla |
INSTRUCTIONS
CARROT CAKE CREAM CHEESE ICING Beat together oil, sugar, and eggs until well-combined. In a separate bowl, sift together flour, baking soda, salt and cinnamon; add to sugar and egg mixture. Stir in vanilla, mixing well. Add carrots, walnuts, coconut and pineapple. Mix until well-blended. Pour batter into a greased and floured 9- or 10-inch bundt pan. Bake at 350 degrees for about an hour. Cool on cake rack; remove pan. Cover with cream cheese icing and garnish with grated carrots and nuts. ICING: Cream together 2 (8 oz) packages of cream cheese with 1-1/2 cups confectioners sugar and 1 teaspoon vanilla.
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