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| | Southern Carrot Cake
Cake:
2 cups of all-purpose flour
2 cups of sugar
1 teaspoon of baking powder
1/4 teaspoon of soda
1/4 teaspoon of salt
1 teaspoon of ground cinnamon
4 eggs
1 cup of vegetable oil
2 cups of grated carrots
Deluxe Cream Cheese Frosting:
1/2 cup of butter (margarine), softened
One 8 ounce package of cream cheese, softened
One 16 ounce package of powdered sugar
2 teaspoons of vanilla
1 cup of chopped pecans
1 cup of flaked coconut
Combine dry ingredients. Stir gently; set aside. Combine eggs and oil, beating well. Fold in dry ingredients and carrots. Spoon batter into 3 greased and floured 9 inch cake pans; bake at 375ºF. for 25 minutes or until cake tests done. Cake layers will be thin. Cool 10 minutes in pans; remove from pans, and cool completely. Spread Deluxe Cream Cheese Frosting between layers and on top and sides of cake. FROSTING: Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut.
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