Recipe - Carrot Cake With Creamy Frosting

2 One half cup Flour
2 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Salt
2 cup Sugar
1 cup Oil
2 teaspoon Vanilla
2 Eggs
2 cup Shredded carrots
1 cn (8.25oz) crushed pineapple;
well drained
One half cup Raisins
One half cup Chopped nuts

CREAMY FROSTING
8 ounce Softened cream cheese
2 One half cup Powdered sugar
6 tablespoon Softened butter or margarine
2 teaspoon Vanilla
1 cup Coconut
One half cup Chopped nuts

From: Glenn/Sharon Gorman Ranger@Halcyon.com

Date: Fri, 12 Aug 1994 23:22:00 GMT
Heat oven to 350 degrees. Grease and flour a 13x9x2 inch pan. In medium
bowl combine flour, baking soda, salt and cinnamon; set aside. In large
bowl, combine sugar, oil, 2 teaspoons vanilla and eggs; beat well. Stir in
flour mixture; mix well. Stir in carrots, pineapple, raisins and One half cup
nuts. Pour into prepared pan. Bake at 350 degrees for 5060 minutes or
until cake springs back when touched lightly in center. Cool completely.

Creamy Frosting: In medium bowl combine cream cheese, powdered sugar,
butter and 2 teaspoons vanilla; beat until smooth. Stir in coconut and 1/2
cup chopped nuts. Spread over cooled cake.

REC.FOOD.RECIPES ARCHIVES

/CAKES

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