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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