Name: Judy's Rich Rich Carrot Cake
Ingredients: Judy Garnett; 2 c Sugar; 1 Small can crushed pineapple; 1 1/2 c Crisco oil; 1 ts Vanilla; 2 c Carrots; grate,pack; 1 ts Cinnamon; 2 ts Baking powder; 1 ts Salt; 2 ts Baking soda; 2 c All-purpose flour; 4 Eggs; 1 lb 10x powdered sugar; 1 c Pecans; chopped; 8 oz Cream cheese; 1 c Flaked coconut; 1/2 Stick margarine; 2 ts Lemon juice

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Desserts, Cakes, Favorite, Vegetables, Original	12	Servings

INGREDIENTS

		Judy Garnett
2	c	Sugar
1		Small can crushed pineapple
1 1/2	c	Crisco oil
1	ts	Vanilla
2	c	Carrots; grate,pack
1	ts	Cinnamon
2	ts	Baking powder
1	ts	Salt
2	ts	Baking soda
2	c	All-purpose flour
4		Eggs
1	lb	10x powdered sugar
1	c	Pecans; chopped
8	oz	Cream cheese
1	c	Flaked coconut
1/2		Stick margarine
2	ts	Lemon juice

INSTRUCTIONS

CAKE
CREAM CHEESE FROSTING
For Cake: Blend sugar and oil. Beat well. Add eggs one at a time. Sift
flour and other dry ingredients at least twice. Add flour to oil/egg
mixture. Add remaining cake ingredients. Pour batter into 3 greased and
floured cake pans (Line with waxed paper). Bake at 325 degrees for 30-40
minutes. For Icing: Cream margarine and cream cheese. Add sugar, lemon
juice and nuts, and coconut. Frost between layers, tops and sides. I made
more of these cakes when I was catering than I could ever count. It's
extremely rich and yummy. Judy Garnett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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