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| | Divine Carrot Cake
1 1/2 cup of corn oil
3 eggs
2 teaspoons of baking soda
3 teaspoons of cinnamon
2 cups of peeled & grated carrots
One 8 ounce can of crushed pineapple
Cream Cheese Frosting, below
1 3/4 cup of granulated sugar
2 cups of flour
1/2 teaspoon of salt
1 teaspoon of ground cloves
1 cup of chopped walnuts
3/4 cup of shredded coconut
Beat corn oil, sugar and eggs until well blended. In a bowl, sift together flour, baking soda, salt, cinnamon and cloves. Add to egg-sugar mixture, mixing well. Drain pineapple well. Add carrots, walnuts and pineapple to mixture. Blend to mix well. Pour batter into a greased and floured cake pan. Bake at 350ºF. for about 1 hour. Let cake cool on rack. Split cake into 2 layers. Cover with frosting. Sprinkle with coconut.
Cream Cheese Frosting: Cream together 2 (8 oz.) packages cream cheese, 1 cup powdered sugar and 1 teaspoon vanilla extract, blending well. |
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