Earlene sharp's carrot cake

 
                        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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