Judy's Rich-Rich Carrot Cake

Recipe Ingredients

		Cake
2 cups	396g / 13oz	Sugar
1		Crushed pineapple
1 1/2 cups	355ml	Crisco oil
1 teaspoon	5ml	Vanilla
2 cups	220g / 7.8oz	Carrots - grated
1 teaspoon	5ml	Cinnamon
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Baking soda
2 cups	125g / 4.4oz	All-purpose flour
4		Eggs
		Cream Cheese Frosting
1 lb	454g / 16oz	Powdered sugar
1 cup	146g / 5.1oz	Pecans - chopped
8 oz	227g	Cream cheese
1 cup	93g / 3.3oz	Coconut - flaked
1/2		Margarine
2 teaspoons	10ml	Lemon juice

Recipe Instructions

For Cake: Blend sugar and oil. Beat well. Add eggs one at a time. Sift flour and other dry ingredients at least twice. Add flour to oil/egg mixture. Add remaining cake ingredients. Pour batter into 3 greased and floured cake pans (Line with waxed paper).

Bake at 325F for 30-40 minutes.

For Icing: Cream margarine and cream cheese. Add sugar, lemon juice and nuts, and coconut.

Frost between layers, tops and sides.

I made more of these cakes when I was catering than I could ever count.

It's extremely rich and yummy.

Source:
Judy Garnett

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