Judy Garnett
CAKE
2 cup Sugar
1 Small can crushed pineapple
1 1/2 cup Crisco oil
1 tsp Vanilla
2 cup Carrots, grate,pack
1 tsp Cinnamon
2 tsp Baking powder
1 tsp Salt
2 tsp Baking soda
2 cup All-purpose flour
4 Eggs
CREAM CHEESE FROSTING
1 lb 10x powdered sugar
1 cup Pecans, chopped
8 oz Cream cheese
1 cup Flaked coconut
1/2 Stick margarine
2 tsp Lemon juice
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For Cake: Blend sugar and oil. Beat well. Add eggs one at a time. Sift flour and other dry ingredients at least twice. Add flour to oil/egg mixture. Add remaining cake ingredients. Pour batter into 3 greased and floured cake pans (Line with waxed paper). Bake at 325 degrees for 30-40 minutes. For Icing: Cream margarine and cream cheese. Add sugar, lemon juice and nuts, and coconut. Frost between layers, tops and sides. I made more of these cakes when I was catering than I could ever count. It's extremely rich and yummy. Judy Garnett
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