• 667f61f24e06f0a71a81ec49008c7e02

Super Carrot Cake

An excellent recipe for your sweet tooth! A favorite of HC resident John Rossmeissl and his wife. This cake should stay moist for several weeks if covered. It also freezes well!

Prep
Cook
Serves 12people
Ingredients
CAKE:
3/2
cups corn oil
2
cups sugar
3
eggs
2
cups flour
2
tsp cinnamon
2
tsp baking soda
1
tsp salt
1
box coconut (7 oz)
1
can (8.75 oz) crushed pineapple with juice
2
tsp vanilla
2
cups shredded carrots
1
cup chopped nuts
CREAM CHEESE FROSTING:
2
(3 oz) packages of cream cheese
1
box (16 oz) of powdered confectioners sugar
1
stick soft margarine
1/2
tsp vanilla
Directions
1.
Preheat oven to 350 degrees Fahrenheit.
2.
In a large bowl mix oil and sugar. Add eggs and beat well. Sift in flour, cinnamon, salt, and baking soda, then add to oil and egg mixture.
3.
Fold in remaining ingredients and pour into greased and floured 9x13 pan and bake for 45 minutes. Test with toothpick.
4.
While cake is baking, mix the cream cheese frosting!

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