2 cups flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. ground cinnamon
3/4 cup (1-1/2 sticks) margarine or butter, softened
1-1/2 cups sugar
3 eggs
1/2 cup milk
2 cups shredded carrots
1 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup chopped PLANTERS Walnuts
1 can (8 oz.) crushed pineapple in its own juice, undrained
PHILADELPHIAŽ Cream Cheese Frosting
PREHEAT oven to 350°F. Mix flour, baking powder and cinnamon until
well blended;
set aside.
BEAT margarine and sugar in large bowl with electric mixer on medium
speed until light and fluffy. Add eggs, 1 at a time, mixing until
well
blended. Add flour mixture alternately with milk, beating until well
blended after each addition. Add carrots, coconut, walnuts and
pineapple;
mix well. Pour evenly into 2 greased 9-inch round cake pans.
BAKE 40 minutes or until toothpick inserted in centers comes out
clean.
Cool in pans 10 minutes. Remove from pans; cool completely on wire
racks.
Place 1 of the cake layers on serving plate; spread with PHILADELPHIAŽ
Cream Cheese Frosting. Cover with remaining cake layer.
Spread top and side of cake with remaining frosting. Store
in refrigerator.
Connie Perry
Embroidery Designs 10.00 for 1,000
http://www.dollarstitch.com/cds.html
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