World Famous Recipes

FROSTED CARROT CAKE

INGREDIENTS:

2 cups flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 1/2 teaspoon baking soda

1 1/2 teaspoon salt

2 cups sugar

1 1/2 cup oil

4 eggs

2 cups finely grated carrots

1 (8 1/2 oz.) can crushed pineapple, drained

1/2 cup chopped nuts

1 (3 1/2 oz.) can flaked coconut (opt.)

***Cream Cheese Icing:***

1/2 cup butter, softened

1 (8 oz.) pkg. cream cheese, softened

1 teaspoon vanilla

1 (16 oz.) box confectioners’ sugar, sifted

DIRECTIONS:

Sift together flour, baking powder, cinnamon, baking soda and

salt into large mixing bowl. Add carrots, pineapple, nuts and

coconut. Blend thoroughly until moist. Grease 3 (9″) round cake

pans; line with waxed paper. Divide batter equally among pans.

Bake at 350 degrees for 30 to 40 minutes. Cool 10 to 15 minutes

in pans. Turn onto wire racks; cool completely. Fill and frost

layers with Cream Cheese Icing. Cake will keep covered in

refrigerator for two weeks.

Cream Cheese Icing: Combine butter, cream cheese and vanilla

in small bowl. Cream well. Add sugar gradually, beating until

smooth. If mixture is too thick, add small amount of milk to

thin.

Yield: Approx 12 Servings