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Earlene Sharp's Carrot Cake

Yield: 1 Cake

Ingredients and directions for this recipe

-CARROT CAKE-
1 1/2 c Corn oil
1 3/4 c Sugar
3 Eggs
2 c Flour
2 ts Baking soda
1 ts Salt
2 1/2 ts Cinnamon
1 1/2 ts Vanilla
2 c Peeled & grated Carrots
1 c Walnuts
1/2 c Flaked coconut
8 oz Drained pineapple

CREAM CHEESE ICING
16 oz Cream cheese
1 1/2 c Confectioners sugar
1 ts Vanilla

Beat together oil, sugar, and eggs until well-combined. In a separate
bowl, sift together flour, baking soda, salt and cinnamon; add to
sugar and egg mixture. Stir in vanilla, mixing well. Add carrots,
walnuts, coconut and pineapple. Mix until well-blended. Pour batter
into a greased and floured 9- or 10-inch bundt pan. Bake at 350
degrees for about an hour. Cool on cake rack; remove pan. Cover with
cream cheese icing and garnish with grated carrots and nuts. ICING:
Cream together 2 (8 oz) packages of cream cheese with 1-1/2 cups
confectioners sugar and 1 teaspoon vanilla.

See also:
Previous recipe Earl's Steamed Crabs
Next recipe Earlene's Lite Cake

Or try one of these recipes:
La Grande Suprise De Ronnie Mcdonnie
Stuffed Olives, Ascoli Style (olive All'ascolana)