Carrot Cake

1 1/2 c Sunlite oil
2 c White sugar
3 Eggs, should be jumbo
2 ts Vanilla
2 c A.P. flour
2 ts Cinnamon
2 ts Baking soda
1 ts Salt
7 oz Flaked coconut
2 c Shredded carrots
13 1/2 oz Crushed pineapple, well drained
1 c Chopped nuts (your choice)

Cream Cheese Frosting:
8 oz Softened cream cheese
1 tb Milk (homogenized)
1 ts Vanilla
1 ds Of salt
5 c Sifted powdered sugar

In a large bowl, combine the oil, the sugar, the eggs, and the vanilla. Mix well with a whisk. Sift the flour, the cinnamon, the soda, and the salt in a smaller bowl.

Add the sifted ingredients to the oil, sugar, eggs, vanilla mixture, and mix well using the whisk. Stir in the flaked coconut, the carrots, the crushed pineapple, and the chopped nuts, using the whisk. Pour into a well greased and floured 13 X 9 X 2 pan, (You may use a Bundt pan or a tube pan) and bake at 350 F. for 50 to 60 minutes. Allow it to cool in the pan about 30 minutes.

While it bakes: Test the cake after 30 minutes, the typical test of the center of the cake being done is used, the center is firm, but by using a toothpick or skewer to test, this cake should be almost underdone!

Frost as desired, using Cream cheese or butter frosting (cream cheese suggested), using this mixture.

Cream Cheese Frosting: Mix the cream cheese, the milk, the vanilla, and the salt, then add the powdered sugar, one cup at a time, until it is well mixed.

Carrot Cake printer friendly version located here.
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