Carrot Cake
 

My Carrot Cake


Serving Size: 12

2 cups All-purpose flour
2 cups Sugar
2 teaspoons Ground cinnamon
1 teaspoon Baking soda
1/2 teaspoon Salt
3 Eggs
2 cups Carrots ; finely grated
1 1/2 cups Vegetable oil
1 teaspoon Vanilla extract
1 cup Crushed pineapple ; drained
1 1/2 cups Chopped nuts ; divided

Frosting
12 ounces Cream cheese ; softened
6 cups Confectioners' sugar
3/4 cup Butter or margarine Softened
2 teaspoons Vanilla extract
1 cup Nuts.

In a mixing bowl, combine dry ingredients. Add eggs, carrots, oil and
vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup
nuts.
Pour into a greased 3 round pans, 8 or 9 inch. Bake at 350 degrees F. for
25 to 30 minutes or until cake tests done. Cool. Combine frosting
ingredients in a small bowl; mix until well blended. Frost cooled cake.
Sprinkle with remaining nuts. Store in refrigerator.


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