Carrot passion layer cake

 
                         Carrot Passion Layer Cake
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 12   Preparation Time :0:40
 Categories    : Cakes                            Prize
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          flour, all-purpose
    2      cups          sugar
    1      teaspoon      cinnamon
    2      teaspoons     baking soda
    4      large         eggs
    1 1/2  cups          vegetable oil
    3      cups          carrots -- grated
    1      can           crushed pineapple -- 8-oz
      1/2  cup           black walnuts -- chopped
                         ICING:
      3/4  cup           margarine
   12      ounces        cream cheese
    6      cups          confectioner's sugar -- Sifted
    1      tablespoon    vanilla extract
    1 1/2  teaspoons     lemon juice -- fresh
    1      cup           coconut -- shredded
 
 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
 
                    - - - - - - - - - - - - - - - - - -