Carrot Cake (Rice)

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
2 cups	396g / 13oz	Sugar
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Baking soda
2 teaspoons	10ml	Ground cinnamon
3		Eggs
1 1/2 cups	355ml	Vegetable oil
2 cups	220g / 7.8oz	Carrots - finely grated
1 teaspoon	5ml	Vanilla extract
1 cup	146g / 5.1oz	Crushed pineapple - well-drained
1 cup	93g / 3.3oz	Coconut - shredded
1 cup	146g / 5.1oz	Nuts - chopped - divided
		Cheese Frosting
2		Cream cheese - softened
3 cups	594g / 20oz	Confectioners' sugar
6 tablespoons	90ml	Butter or margarine - softened
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

In a mixing bowl, combine dry ingredients.

Add eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup nuts.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan.

Bake at 350F for 50-60 minutes or until cake tests done.

Cool.

Combine frosting ingredients in a small bowl; mix until well blended.

Frost cooled cake. Sprinkle with remaining nuts.

Store in refrigerator.

Source:
Arrowhead Mills "Something Sweet"

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