Carrot Cake 2 cups all-purpose flour 2 cups sugar 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons ground cinnamon 3 eggs 1-1/2 cups vegetable oil 2 cups finely grated carrots 1 teaspoon vanilla extract 1 cup well-drained crushed pineapple 1 cup flaked coconut 1 cup chopped nuts, divided CREAM CHEESE FROSTING: Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Carrot Cake cont. 2 packages (3 ounces each) cream cheese, softened 3 cups confectioners' sugar 6 tablespoons butter, softened 1 teaspoon vanilla extract In a large mixing bowl, combine dry 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 out clean. Cool on a wire rack. For frosting, beat cream cheese in a small mixing bowl until fluffy. Add the confectioners' sugar, butter and vanilla; beat Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Carrot Cake until smooth. Frost cake. Sprinkle with nuts. Store in the refrigerator. Yield: 12-16 serving. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008