Friday, July 8, 2011

Carrot Cake

Contributor:  Anna Lisa Welch
CC Original

1/2 cup cooking oil
2 cups sugar
2 tsp vanilla
2 tsp cinnamon
1 tsp salt
4 eggs
2 1/4 cups flour
2 tsp soda
2 cups carrots
8 oz. crushed pineapple
2 cups coconut
1 cup chopped nuts

Combine oil, sugar, vanilla, cinnamon and salt.  Blend well.  Add eggs.  Add flour, soda and pineapple.  With large spoon, fold in coconut, carrots and nuts.  Blend well.  Pour into 9x13" greaesd and floured pan.  Bake 50-60 minutes at 350 degrees.


Combine in small bowl 6 oz cream cheese, 2 1/2 cups powdered sugar, and 1/4 lb soft butter or margarine.  Beat well.  Spread on cake.  Can be garnished with nuts and coconut if desired.

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