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Earlene Sharp's Carrot Cake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients:
-----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
Directions:
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@synapse.org (Carl Berger)
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