Title: Carrot Cake
Categories: None
Yield: 1 Servings

3 c All purpose flour
3 c Sugar
1 ts Salt
1 TLB baking soda
1 TLB cinnamon
1 1/2 c Vegetable oil
4 lg Eggs, lightly beaten
1 TLB vanilla extract
1 1/2 c Chopped walnuts
1 1/2 c Shredded coconut
1 1/3 c Pureed cooked carrots (this
-is where the pumpkin comes
-in)
3/4 c Drained crushed pineapple
Cream Cheese Frosting
-(recipe follows)
Confectioners sugar for
-dusting top

---------------------------CREAM CHEESE FROSTING---------------------------
8 oz Cream cheese, at room
-temperature
6 tb Sweet butter, at room
-temperature
3 c Confectioners' sugar
1 ts Vanilla extract
1/2 Lemon, optional , juice of

Preheat oven to 350. Grease two 9-inch layer cake pans, lined with waxed
paper.

Sift dry ingredients into a bowl. Add oil, eggs and vanilla. Beat well.
Fold in walnuts, coconut, carrots and pineapple.

Pour batter into the prepared pans. Set on the middle rack of the oven and
bake for 30 to 35 minutes, until edges have pulled away from sides and a
cake tester inserted in center comes out clean.

Cool on a cake rack for 3 hours. Fill cake and frost sides with cream
cheese frosting. Dust top with confectioners' sugar.

10 to 12 portions.
Cream Cheese Frosting: Cream together cream cheese and butter in a mixing
bowl.

Slowly sift in confectioners' sugar and continue beating until fullly
incorporated. Mixture should be free of lumps.

Stir in vanilla, and lemon juice if you use it.

Frosting for a 2-layer cake Posted to TNT - Prodigy's Recipe Exchange
Newsletter by mdomanico@juno.com (MaryBeth Domanico) on Jul 12, 1997