“I made this cake for Easter, and everone loved it, saying it was the best carrot cake ever.”
READY IN:
1hr 20mins
YIELD:
1 13 inch square cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, salt, soda,& cinnamon.
  2. Set aside.
  3. Combine eggs, sugar,& oil; mix until smooth.
  4. Stir in flour mixture a little at a time until well blended.
  5. Stir in carrots, walnuts, pineapple, & vanilla, mixing evenly.
  6. Pour into a greased 9x13in pan.
  7. Bake at 350 degrees for 45-55 minutes.
  8. --------------Frosting----------.
  9. Cream together, cheese and butter until smooth.
  10. Add vanilla.
  11. Add sugar a 1/4 cup at a time, until well blended.
  12. After frosting cooled carrot cake, sprinkle with toasted coconut.
  13. To toast coconut, put on cookie sheet, under broiler for about 1 minute.
  14. Keep an eye on it to be sure it does not burn!

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