Carrot Cake

Oh, how I LOVE this carrot cake.

It's so moist.
And the cream cheese frosting...

oh my!

Cold from the fridge, with a tall glass of milk,

sure makes for a perfect dessert after a big meal!

Carrot Cake

2 cups all-purpose flour

2 cups sugar

1/2 tsp salt

1 tsp baking soda

2 tsp ground cinnamon

3 eggs

1 1/2 cup vegetable oil

2 cups finely grated carrots

1 tsp vanilla extract

1 cup well-drained crushed pineapple

1 cup shredded coconut

1 cups chopped nuts, divided

Cream Cheese Frosting

1 8 oz pkg cream cheese, softened

3 1/2 cups powdered sugar

6 TBSP butter or margarine, softened

1 tsp vanilla extract

In a mixing bowl, combine dry ingredients.

Add eggs, oil, carrots and vanilla;

beat until combined.

Stir in pineapple, coconut and 1/2 cup nuts.

Pour into a greased 13x9 baking dish. 

Bake at 350* for 50 - 60 minutes or until cake test done.

Cool.

Combine frosting ingredients in a small bowl; mix until well blended.

Frost cooled cake.

Sprinkle with remaining nuts. 

Store in refrigerator.

Makes 12 - 16 servings

Ooooh, doesn't that look pretty?

It's not a messy cake, but it is very moist.

I don't know about you, but my food never looks as good
as it does in a cookbook or magazine anyway.
It's the taste that matters right?

Enjoy!