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Ingredients for cake: 2 cups sugar 2 cups flour 2 tsp cinnamon 2 tsp. baking soda 4 eggs, beaten 1 (8 oz.) can crushed pineapple (with juice) 1 1/4 cups oil 2 tsp. vanilla 1 tsp. salt 3 cups carrots, grated 1 cup pecans, chopped 1 cup flaked coconut
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Icing for Carrot Cake: 6 oz. cream cheese softened 3 1/2 cups powdered sugar 1/2 cup butter 1 tsp. lemon juice dash of salt |
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Directions for Cake: Preheat the oven to 350 degrees F. Sift the sugar, flour, cinnamon, baking soda and salt into a bowl. In a larger bowl, mix the eggs, crushed pineapple, oil, vanilla, coconut, carrots, and pecans. Add the dry ingredients to the liquid mixture. Bake in a well-greased and floured 9" * 13" inch pan for 40 minutes or until toothpick comes out clean. Let cool for 1 hour. |
Directins for icing: With a mixer, cream together the cream cheese and butter. Add the salt and lemon juice. Slowly add in the powdered sugar. Mix until smooth. Spread on the cake after it has cooled. |
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