Valentine Tea Carrot Cake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 20 |
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This was the recipe given to me when we had a bazaar fundraiser for the Shriner's Valentine Tea. The best carrot cake I've ever had!!! Ingredients:
2 cups white sugar |
1 1/2 cups cooking oil |
3 eggs |
2 cups carrots, grated |
1 cup crushed pineapple, drained |
3/4 cup flaked coconut |
1 1/2 cups walnuts, chopped |
3 cups all-purpose flour |
1 teaspoon cinnamon |
2 teaspoons baking soda |
1/2 teaspoon salt |
2 teaspoons vanilla |
1 (4 ounce) package philadelphia cream cheese (soft) |
1/8 lb margarine (1/2 stick) |
1 3/4 cups icing sugar |
1/4 cup walnuts, chopped |
1/4 cup coconut |
1/2 teaspoon vanilla |
Directions:
1. Break 3 eggs, one at a time, into 2 cups of sugar and cream together.
2. Beat oil in, then add carrots, pineapple and coconut. Blend well. Add walnuts and vanilla, then mix in flour, cinnamon baking soda and salt.
3. Bake at 350 degrees in a well-greased bundt pan for approximately 70-75 minutes.
4. Cool.
5. Frost cake.
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