Fresh Carrot Cake

By luvmybuttonsnbows

CREAM CHEESE ICING: Cream together 2 pkgs. (8 oz. ea.) cream cheese, 1¼ cups powdered sugar and 1 tsp. vanilla, blending well.

Ingredients

• 1 1/2 c. corn oil
• 1 3/4 c. sugar
• 3 eggs
• 2 c. all-purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• 2 1/2 tsp. cinnamon
• 1 1/2 tsp. vanilla
• 2 c. peeled and grated carrots
• 1 c. walnuts
• 1/2 c. flaked coconut
• 1 can (8 oz.) crushed pineapple, well drained
• Cream Cheese Icing
• grated carrots and chopped nuts

Preparation

Step 1

Blend together corn oil, sugar and eggs until well combined. In separate bowl, sift together flour, baking soda, salt and cinnamon. Beat together with the sugar and egg mixture. Stir in the vanilla, mixing well. Add the carrots, walnuts, coconut and pineapple. Mix until well blended. Pour batter into a greased and floured 9-or-10-inch bundt cake pan. Bake at 350° for about 1 hr. or until a tester inserted near the center comes out clean. Cool on cake rack. Remove from pan. Cover with the Cream Cheese Icing. Garnish with grated carrots and chopped nuts.