Carrot Passion Layer Cake

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Title: CARROT PASSION LAYER CAKE
Categories: Cakes
Yield: 12 Servings

2 c Flour, all-purpose
2 c Sugar
1 ts Cinnamon
2 ts Baking soda
4 lg Eggs
1 1/2 c Vegetable oil
3 c Carrots; grated
1 cn Crushed pineapple; 8-oz
1/2 c Black walnuts; chopped
Icing:
3/4 c Margarine
12 oz Cream cheese
6 c Confectioner's sugar; sifted
1 tb Vanilla extract
1 1/2 ts Lemon juice; fresh
1 c Coconut; shredded

Recipe by: Jo Anne Merrill Preparation Time: 0:40 Preheat oven to 350
degrees. Grease and flour three 9-inch cake pans. Sift together flour,
sugar, cinnamon and baking soda; set aside. Beat the oil, eggs and carrots
in a large bowl for 3-4 minutes. Add the sifted ingredients; beat 1 minute.
Fold in pineapple and nuts. Pour into cake pans and bake for 30-35 minutes.
Cool completely before frosting. Use the coconut for garnish. Icing: Beat
softened margarine and cream cheese until fluffy. Add confectioners sugar,
vanilla and lemon juice; beat until smooth. This recipe was a first place
winner at the 1993 Del Mar California County fair. Jo Anne Merrill

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