Carrot Cake
Nb persons: 16
Yield: Small
Preparation time: 12 mINUTES
Total time: 50 minutes
Source: Helen's Cook Book
2 Cups White Sugar
1-1/2 Cups Vegetable Oil
3 Large Eggs
2 Tsp Vanilla
2-1/4 Cups All-Purpose Flour
2 Tsp. Cinammon
2 Tsp. Baking Soda
1 Tsp. Salt
2 Cups Shredded Carrots
2 Cups Flaked Coconut
1 8-oz. Can Crushed Pineapple Drained
1 Cup Toasted Pecans Chopped
Frosting
6 oz. Cream Cheese, room temperature
1/4 Cup Butter, room temperature
1/4 Cup Milk
2 Tsp. Vanilla
1/4 Tsp. Salt
3 Cups Icing Sugar
Method:
Preheat over to 350 degrees F,. Generously grease a 9 x 13 inch baking pan. Combine sugar, oil, eggs and vanilla in
a large bowl and blend using a wooden spoon. Stir in flour, cinnamon, soda and salt. Mix well, Fold in carrots, coconut,
and toasted nuts, pour into prepared pan. Bake about 50 Minutes or until a cake tester comes out clean. Let cool before
frosting
To Make Frosting, combine cheese that is cold if flending is done in food processor. Beat in enough icing sugar to make
mixture spreadable. Sprikle with additional coconut.
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