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Earlene Sharp's Carrot Cake


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Cake

Ingredients:

CARROT CAKE
  • 1 1/2 c Corn oil
  • 1 3/4 c Sugar
  • 3 Eggs
  • 2 c Flour
  • 2 ts Baking soda
  • 1 ts Salt
  • 2 1/2 ts Cinnamon
  • 1 1/2 ts Vanilla
  • 2 c Peeled & grated Carrots
  • 1 c Walnuts
  • 1/2 c Flaked coconut
  • 8 oz Drained pineapple
CREAM CHEESE ICING
  • 16 oz Cream cheese
  • 1 1/2 c Confectioners sugar
  • 1 ts 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.