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JENNI'S CARROT CAKE
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| JENNI'S CARROT CAKE | |
| 1 1/2 CUP | OIL |
| 2 CUPS | GRATED RAW CARROTS |
| 2 CUPS | SUGAR |
| 1 CUP | SHREDDED COCONUT |
| 4 | EGGS |
| 1/2 CUP | CHOPPED NUTS |
| 2 CUPS | FLOUR |
| 1/2 CUP | RAISINS |
| 2 TSP | BAKING POWDER |
| 1, (8 OZ.) CAN CRUSHED PINEAPPLE well drained | |
| 1 1/2 TSP | BAKING SODA |
| 2 TSP | CINNAMON |
| ICING: | |
| 6 OZ. | CREAM CHEESE |
| 1/2 CUP | BUTTER |
| 3 CUPS | PWD. SUGAR |
| 2 TSP | VANILLA |
| 1/2 TSP | CINNAMON |
MIX OIL, SUGAR AND EGGS. BEAT WELL. SIFT DRY INGREDIENTS, THEN ADD TO MIX. ADD CARROTS, COCONUT, NUT & PINEAPPLE. POUR INTO GREASED AND FLOURED BUNDT PAN. BAKE AT 350 FOR 40-45 MIN. FROST WITH CREAM CHEESE ICING AFTER COMPLETELY COOLED.
ICING - SOFTEN CREAM CHEESE & BUTTER. BEAT TOGETHER TILL FLUFFY. GRADUALLY ADD SUGAR, BEATING UNTIL SMOOTH. STIR IN VANILLA AND CINNAMON.
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