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Carrot Cake (A Taste of Home)

Author/Submitted by: "A Taste of Home" - Premiere edition
Servings: 16
Categories: Cakes / Desserts / Nuts

2  cups  All-purpose flour
2  cups  Sugar
1/2  teaspoon  Salt
1  teaspoon  Baking soda
2  teaspoons  Ground cinnamon
3    Eggs
1 1/2  cups  Vegetable oil
2  cups  Carrots, finely grated
1  teaspoon  Vanilla extract
1  cup  Crushed pineapple, well drained
1  cup  Coconut, shredded
1  cup  Chopped nuts, divided

6  ounces  Cream cheese, softened
3  cups  Confectioner's sugar
6  tablespoons  Butter or margarine, softened
1  teaspoon  Vanilla extract

In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup nuts. Pour into a greased 13-inchX9-inchX2-inch baking pan. Bake at 350-degrees for 50 - 60 minutes or until cake tests done. Cool. Combine frosting ingredients in a small bowl; mix until well blended. Frost cooled cake. Sprinkle with remaining nuts. Store in refrigerator.

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