Title: Carrot Cake #05
Categories: Cake
Yield: 12 Servings

2 c Flour
2 c Sugar
1/2 ts Salt
1 ts Baking soda
2 ts Cinnamon
3 Eggs
1 1/2 c Oil
2 c Crated carrots
1 ts Vanilla
1 c Crushed pineapple; drained
1 c Coconut
1 c Chopped nuts; divided

----------------------------------FROSTING----------------------------------
2 pk (3-oz) cream cheese
3 c Confectioner's sugar
6 tb Oleo or butter; softened
1 ts Vanilla

Combine dry cake ingredients. Add eggs, oil, carrots and vanilla. Beat
until combined. Stir in pineapple, coconut and 1/2 cup nuts. Pour into
greased 13x9x2-inch baking dish. Bake at 350 degrees for 50 minutes. Cool.
FROSTING: Combine frosting ingredients. Mix well until blended. Frost cake.
Sprinkle cake with remaining nuts. Refrigerate.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.