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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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My friend was nice enough to give me her special recipe. I absolutly love it. Thank you Susie. Ingredients:
1 1/2 cups canola oil |
1 (15 ounce) can carrots, drained |
2 cups sugar |
1 (8 ounce) can crushed pineapple, undrained |
3 eggs |
1 1/2 teaspoons vanilla extract |
3 cups all-purpose flour |
1 1/4 teaspoons cinnamon |
1/2 teaspoon salt |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons baking powder |
2/3 cup chopped walnuts or 2/3 cup pecans |
2/3 cup flaked coconut |
2 cups powdered sugar (i use whole box) |
1/4 cup butter, softened |
8 ounces cream cheese, softened |
1 tablespoon milk |
1 teaspoon vanilla extract |
Directions:
1. Cake:.
2. Cream the oil, carrots, sugar, pineapple, eggs and vanilla.
3. Add flour, cinnamon, salt, baking soda and baking powder.
4. Add pecans and coconut.
5. Combine dry mix with creamed mix.
6. Pour into lightly greased 13 x 9 pan.
7. Bake the cake at 325 degrees for 40-60 minutes.
8. Cake icing:.
9. Cream all the ingredients together until creamy. Toast some nuts and coconut and add to creamed mixture.Spread on cooled cake.
10. Decorate as desired.
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