Earlene Sharp's Carrot Cake

* Exported from MasterCook *

EARLENE SHARP'S CARROT CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CARROT CAKE-----
1 1/2 c Corn oil
1 3/4 c Sugar
3 Eggs
2 c Flour
2 ts Baking soda
1 t Salt
2 1/2 ts Cinnamon
1 1/2 ts Vanilla
2 c Peeled & grated Carrots
1 c Walnuts
1/2 c Flaked coconut
8 oz Drained pineapple
-----CREAM CHEESE ICING-----
16 oz Cream cheese
1 1/2 c Confectioners sugar
1 t Vanilla

Beat together oil, sugar, and eggs until well-combined. In a separate
bowl, sift together flour, baking soda, salt and cinnamon; add to
sugar and egg mixture. Stir in vanilla, mixing well. Add carrots,
walnuts, coconut and pineapple. Mix until well-blended.
Pour batter into a greased and floured 9- or 10-inch bundt pan. Bake
at 350 degrees for about an hour. Cool on cake rack; remove pan.
Cover with cream cheese icing and garnish with grated carrots and
nuts.
ICING: Cream together 2 (8 oz) packages of cream cheese with 1-1/2
cups confectioners sugar and 1 teaspoon vanilla.



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