Title: Carrot Cake
Categories: Cakes
Yield: 1 Servings

2 c All-purpose flour
2 c Sugar
1/2 ts Salt
1 ts Baking soda
2 ts Ground cinnamon
3 Eggs
1 1/2 c Vegetable oil
2 c Finely grated carrots
1 ts Vanilla extract
1 c Well-drained crushed
-pineapple
1 c Shredded coconut
1 c Chopped nuts, divided
-CREAM CHEESE FROSTING:
2 pk (3 ounces each) cream
-cheese, softened
3 c Confectioners' sugar
6 tb Butter or margarine,
-softened
1 ts Vanilla extract

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 13-in. x 9-in. x 2-in. baking pan. Bake at 350! for
50-60 minutes or until cake tests done. Cool. Combine frosting ingredients
in a small bowl; mix until well blended. Frost cooled cake. Sprinkle with
remaining nuts. Store in refrigerator.

Yield: 12-1 6 servings. From the files of Al Rice, North Pole Alaska. Feb
1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini