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| Carrot Pineapple Cake 4
2 cups of sugar
1 1/2 cup of vegetable oil
3 eggs
2 teaspoons of vanilla
2 1/2 cups of flour
2 teaspoons of cinnamon
2 teaspoons of baking soda
1 teaspoon of salt
2 cups of carrots, shredded
2 cups of flaked coconut
One 8 1/4 ounce can of crushed pineapple, drained
1 cup of chopped walnuts |
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Preheat oven to 350ºF. Grease 3 (9 inch) pans. Combine first four ingredients in large bowl on low speed. Mix flour and seasonings. Mix well. Fold in carrots, pineapple, walnuts and coconut. Pour into pans and bake until done. Let cool and remove from pans.
Cream Cheese frosting:
Two 3 ounce packages of cream cheese
1 stick oleo, melted
1/4 teaspoon of salt
1/4 cup of milk
2 teaspoons of vanilla
3 to 4 cup of powdered sugar
Combine first 5 ingredients in mixer bowl and blend on low speed. Add enough powdered sugar to mixture so it is spreadable.
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