Carrot Cake
 

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
PHILADELPHIA® 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 PHILADELPHIA®
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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