CARROT CAKE (Mike McCalley)

By LADONMANK

Ingredients

• Cake:
• 2 cups flour
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. salt
• 2 cups sugar
• 1 1/2 cups oil
• 3 eggs
• 2 cups grated carrots
• 1 cup coconut
• 1 cup chopped walnuts
• 1 cup drained crushed pineapple
• 1 tsp. vanilla extract
• Frosting:
• 4 oz. cream cheese, softened
• 1/2 (1 lb.) box powdered sugar
• 1 tsp. vanilla extract
• 1/2 stick butter or margarine

Preparation

Step 1

Cake: Sift together flour, baking soda, cinnamon & salt in a bowl. Mix sugar, oil & eggs together using an electric mixer. Gradually add flour mixture. Fold in remaining ingredients. Bake in 8" greased & floured cake pans at 350 degrees F. for 30-40 minutes or until done. Cool before frosting.

Frosting: Combine all ingredients in a double boiler and boil for 3 minutes. (Keep stirring!) Allow to cool; stir in 1 1/2 cups more powdered sugar. Frost cake when cool. Cover and store in the refrigerator.