2 cups sifted flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 cups granulated sugar
1 1/2 cups vegetable oil
4 eggs
2 cups finely shredded raw carrots
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped walnuts
1 can (3 1/2 ounces) flaked coconut
Cream Cheese Frosting, recipe follows
Combine and sift together flour, baking powder, soda, salt and
cinnamon.
Add sugar, oil and eggs. Using electric mixer, beat at medium speed 1
minute. Stir in carrots, pineapple, nuts and coconut.
Pour batter into 3 greased and floured 9-inch cake pans or in a
13×9-inch pan and bake in a 350 oven for 35-40 minutes or until a
toothpick comes out clean.
Let cool completely before filling and icing.
Cream Cheese Frosting
1 pkg. (8 ounces) cream cheese, softened
1 lb. confectioners’ sugar
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon vanilla
Blend together cream cheese, confectioners’ sugar, butter and vanilla. Beat with electric mixer until smooth and creamy.
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