Recipe - Carrot Cake With Coconut Cream Cheese Frosting

CAKE
4 Eggs
1 cup Oil
2 cup Flour
2 cup Sugar
2 teaspoon Baking soda
1 teaspoon Salt
2 teaspoon Cinnamon
1 teaspoon Nutmeg
One fourth teaspoon Allspice
One fourth teaspoon Ground cloves
1 pound Grated carrots
Three fourths cup Chopped nuts
1 cup Raisins

FROSTING
4 tablespoon Butter or marg.
2 cup Coconut
8 ounce Cream cheese
2 tablespoon Milk
1 Box confectioners sugar
One half teaspoon Vanilla

Beat eggs until foamy, add oil slowly, add dry ingredients, beat until
smooth. Add carrots, nuts, and raisins. Makes either (1) 9x13 or (3) 9"
layers; grease and flour pans. Bake in 350 oven for 2540 minutes (least
time for layers).

frosting: Melt 2 tbls. butter in skillet, add coconut stirring constantly
over low heat until browned. Cool. Cream remaining butter, cream cheese,
milk, and vanilla. Beat in sugar and 1 One half cups coconut. Frost cooled cake,
sprinkle with remaining coconut. Posted to TNT Prodigy's Recipe Exchange
Newsletter by Susan stitches@bellsouth.net on Aug 17, 1997