Carrot Passion Layer Cake

Recipe Ingredients

2 cups	125g / 4.4oz	Flour - all-purpose
2 cups	396g / 13oz	Sugar
1 teaspoon	5ml	Cinnamon
2 teaspoons	10ml	Baking soda
4 teaspoons	20ml	Eggs (large)
1 1/2 cups	355ml	Vegetable oil
3 cups	330g / 11oz	Carrots - grated
1		Crushed pineapple
1/2 cup	73g / 2.6oz	Black walnuts - chopped
		Icing
3/4 cup	148g / 5.2oz	Margarine
12 oz	340g	Cream cheese
6 cups	1188g / 41oz	Confectioner's sugar - sifted
1 tablespoon	15ml	Vanilla extract
1 1/2 teaspoons	7.5ml	Lemon juice - fresh
1 cup	93g / 3.3oz	Coconut - shredded

Recipe Instructions

Preheat oven to 350F. Grease and flour three 9-inch cake pans.

Sift together flour, sugar, cinnamon and baking soda; set aside. Beat the oil, eggs and carrots in a large bowl for 3-4 minutes. Add the sifted ingredients; beat 1 minute.

Fold in pineapple and nuts. Pour into cake pans and bake for 30-35 minutes. Cool completely before frosting. Use the coconut for garnish.

Icing: Beat softened margarine and cream cheese until fluffy.

Add confectioners sugar, vanilla and lemon juice; beat until smooth.

This recipe was a first place winner at the 1993 Del Mar California County fair. Jo Anne Merrill

Source:
Jo Anne Merrill

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