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Carrot Cake

This wonderful recipe dates back to my great-grandmother! You'll love the texture this pretty, moist cake gets from pineapple, coconut and, of course, carrots! Its traditional cream cheese frosting adds just the right touch of sweetness. —Debbie Jones, California, Maryland

12 ServingsPrep: 20 min. Bake: 50 min.

Ingredients

2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1-1/2 cups canola oil
2 cups finely grated carrots
1 teaspoon vanilla extract
1 cup well-drained crushed pineapple
1 cup flaked coconut
1 cup chopped nuts
CREAM CHEESE FROSTING:
2 packages (3 ounces each) cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Additional chopped nuts

Directions

In a large bowl, combine the flour, sugar, cinnamon, baking soda and
salt. Add the eggs, oil, carrots and vanilla; beat until combined.
Stir in pineapple, coconut and nuts.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for
50-60 minutes or until a toothpick inserted near the center comes

2 of 2

Carrot Cake (continued)

Directions (continued)

out clean. Cool on a wire rack.
For frosting, beat cream cheese and butter in a small bowl until
fluffy. Add the confectioners' sugar and vanilla; beat until smooth.
Frost cake. Sprinkle with additional nuts. Store in the
refrigerator. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 785 calories, 46 g fat (12 g saturated fat), 76 mg cholesterol, 326 mg sodium, 91 g carbohydrate, 2 g fiber, 7 g protein.