Gail's Carrot Cake with Creamy Supreme Frosting

By Lalabee

Ingredients

• CREAMY SUPREME FROSTING:
• 2-1/2 cups flour
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp salt
• 2 cups sugar
• 1 cup oil
• 2 tsp vanilla
• 2 eggs
• 2 cups shredded carrots
• 8-1/4 oz can crushed pineapple, well drained
• 1/2 cup raisens
• 1/2 cup chopped walnuts
• 8 OZ pkg cream cheese, softened
• 2-1/2 cups powdered sugar
• 6 Tbsp butter, softened
• 2 tsp vanilla
• 1 cup coconut
• 1/2 cup chopped walnuts

Preparation

Step 1

Heat oven to 350 degrees. Grease and flour 9X13 inch pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking soda, salt and cinnamon; set aside. In a large bowl, combine sugar, oil, 2 tsp vanilla and eggs; beat well. Stir in flour mixture; mix well. Stir in carrots, pineapple, raisins and 1/2 cup nuts. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes or until cake springs back when touched lightly in the center. Cool completely. In medium bowl, combine cream cheese, powdered sugar, butter and 2 tsp vanilla; beat until smooth. Stir in coconut and 1/2 cup nuts. Spread over cooled cake.
16 servings