Carrot Cake
Very Moist with Pineapple and Coconut!
1 c + 1 T Cooking Oil (not olive oil)
2 c sugar
3 large well beaten eggs
1 flat can crushed pineapple (about 8 oz.) . Do not drain.
2 c flour
1/2 t salt
2 t cinnamon
2 t baking soda
2 c grated carrots
1 c coconut
1 1/2 c chopped walnuts
2 t vanilla
Mix oil and sugar.
Add beaten eggs and beat.
Mix dry ingedients.
Add to wet mixture alternately with pineapple.
Add vanilla.
Fold in carrots, coconut, and nuts.
Bake in 9×13 cake pan.
325 degrees for 55 minutes (always preheat the oven)
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CREAM CHEESE FROSTING:
3 oz cream cheese (room temp)
3 T butter
1 T vanilla
1 1/2 c powdered sugar
Mix cream cheese, butter, and vanilla very well–no lumps. Slowly add powdered sugar. Mix till smooth, no lumps.
