Recipe - Judys Rich Rich Carrot Cake

Judy Garnett

CAKE
2 cup Sugar
1 Small can crushed pineapple
1 One half cup Crisco oil
1 teaspoon Vanilla
2 cup Carrots; grate,pack
1 teaspoon Cinnamon
2 teaspoon Baking powder
1 teaspoon Salt
2 teaspoon Baking soda
2 cup Allpurpose flour
4 Eggs

CREAM CHEESE FROSTING
1 pound 10x powdered sugar
1 cup Pecans; chopped
8 ounce Cream cheese
1 cup Flaked coconut
One half Stick margarine
2 teaspoon Lemon juice

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 325 degrees for 3040
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. Judy Garnett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini