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Earlene Sharp's Carrot Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

    -----CARROT CAKE-----
1 1/2  cups  Corn oil
1 3/4  cups  Sugar
3    Eggs
2  cups  Flour
2  teaspoons  Baking soda
1  teaspoon  Salt
2 1/2  teaspoons  Cinnamon
1 1/2  teaspoons  Vanilla
2  cups  Peeled & grated Carrots
1  cup  Walnuts
1/2  cup  Flaked coconut
8  ounces  Drained pineapple
    -----CREAM CHEESE ICING-----
16  ounces  Cream cheese
1 1/2  cups  Confectioners sugar
1  teaspoon  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. Source: The Memphis Commercial Appeal >From: (Carl Berger)

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