Earlene Sharp's Carrot Cake

Recipe Ingredients

		Carrot Cake
1 1/2 cups	355ml	Corn oil
1 3/4 cups	346g / 12oz	Sugar
3		Eggs
2 cups	125g / 4.4oz	Flour
2 teaspoons	10ml	Baking soda
1 teaspoon	5ml	Salt
2 1/2 teaspoons	12ml	Cinnamon
1 1/2 teaspoons	7.5ml	Vanilla
2 cups	220g / 7.8oz	Peeled and grated carrots
1 cup	237ml	Walnuts
1/2 cup	46g / 1.6oz	Coconut - flaked
8 oz	227g	Drained pineapple
		Cream Cheese Icing
16 oz	454g	Cream cheese
1 1/2 cups	297g / 10oz	Confectioners sugar
1 teaspoon	5ml	Vanilla

Recipe Instructions

Beat together oil, sugar, and eggs until well-combined.

In a separate bowl, sift together flour, baking soda, salt and cinnamon; add to sugar and egg mixture. Stir in vanilla, mixing well.

Add carrots, walnuts, coconut and pineapple. Mix until well-blended.

Pour batter into a greased and floured 9- or 10-inch bundt pan.

Bake at 350F for about an hour.

Cool on cake rack; remove pan.

Cover with cream cheese icing and garnish with grated carrots and nuts.

ICING: Cream together 2 (8 oz) packages of cream cheese with 1-1/2 cups confectioners sugar and 1 teaspoon vanilla.

Source:
GRIT -- 06/01/97

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