Title: Carrot Cake with Creamy Frosting
Categories: Cake
Yield: 16 Servings

2 1/2 c Flour
2 ts Baking soda
1 ts Cinnamon
1 ts Salt
2 c Sugar
1 c Oil
2 ts Vanilla
2 Eggs
2 c Shredded carrots
1 cn (8.25-oz) crushed pineapple;
-well drained
1/2 c Raisins
1/2 c Chopped nuts

------------------------------CREAMY FROSTING------------------------------
8 oz Softened cream cheese
2 1/2 c Powdered sugar
6 tb Softened butter or margarine
2 ts Vanilla
1 c Coconut
1/2 c Chopped nuts

From: Glenn/Sharon Gorman

Date: Fri, 12 Aug 1994 23:22:00 GMT
Heat oven to 350 degrees. Grease and flour a 13x9x2 inch pan. In medium
bowl combine flour, baking soda, salt and cinnamon; set aside. In large
bowl, combine sugar, oil, 2 teaspoons vanilla and eggs; beat well. Stir in
flour mixture; mix well. Stir in carrots, pineapple, raisins and 1/2 cup
nuts. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes or
until cake springs back when touched lightly in center. Cool completely.

Creamy Frosting: In medium bowl combine cream cheese, powdered sugar,
butter and 2 teaspoons vanilla; beat until smooth. Stir in coconut and 1/2
cup chopped nuts. Spread over cooled cake.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.