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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 812 |
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This cake is melt in your mouth goodness! I got the recipe from a friend many years ago. My friends and family love it. Ingredients:
cake |
2 c sifted flour |
2 tsp baking powder |
1 1/2 tsp baking soda |
1 1/2 tsp salt |
2 tsp cinnamon |
2 c sugar |
1 1/2 c salad oil |
4 eggs |
2 c finely grated carrots |
1 (8 1/2 oz) can crushed pineapple, drained |
1/2 c chopped nuts (optional) |
1 (3 1/2 oz.) can flaked coconut |
cream cheese frosting |
1/2 c butter or margarine |
1 tsp vanilla |
1 (8 oz) pkg cream cheese |
1 lb. confectioners sugar, sifted if lumpy |
Directions:
1. Cake:
2. Sift together first five ingredients.
3. Add sugar, salad oil, and eggs; mix well.
4. Add carrots, pineapple, coconut (and nuts, if desired)
5. Blend thoroughly.
6. Pour into 3 (9”) round layer cake pans that have been greased and floured.
7. Bake at 350 for 35-40 minutes, until toothpick inserted into cake comes out clean.
8. Remove from oven, cool for 10 minutes in pans.
9. Turn out on wire racks and cool thoroughly.
10. Fill layers and frost top and sides with Cream Cheese Frosting. Cake stores well in refrigerator for 2 weeks, if well covered.
11. Frosting:
12. Combine first three ingredients; cream well.
13. Add confectioners sugar gradually, beating well.
14. If mixture is too thick to spread, add a small amount of milk.
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