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2C flour
2C sugar
3 eggs
1C oil
1 small can (8 oz) crushed pineapple
(or ½ C applesauce if you don't like pineapple)
1t baking soda
2t cinnamon
1t salt
2t vanilla
2C shredded (raw) carrots
2C chopped walnuts
1C raisins
1C coconut
Mix all ingredients together and pour into a greased and floured
rectangular cake pan.
Bake at 350° for 55 minutes.
Frosting
4T soft butter
one 8 oz. package cream cheese (softened)
3C sifted powdered sugar
1t vanilla
1/2t lemon juice (optional)
Using a hand held beater, blend the butter and cream cheese.
Gradually add the powdered sugar, beating until smooth and creamy.
Stir in the vanilla and lemon juice.
Frost cake.
2C sugar
3 eggs
1C oil
1 small can (8 oz) crushed pineapple
(or ½ C applesauce if you don't like pineapple)
1t baking soda
2t cinnamon
1t salt
2t vanilla
2C shredded (raw) carrots
2C chopped walnuts
1C raisins
1C coconut
Mix all ingredients together and pour into a greased and floured
rectangular cake pan.
Bake at 350° for 55 minutes.
Frosting
4T soft butter
one 8 oz. package cream cheese (softened)
3C sifted powdered sugar
1t vanilla
1/2t lemon juice (optional)
Using a hand held beater, blend the butter and cream cheese.
Gradually add the powdered sugar, beating until smooth and creamy.
Stir in the vanilla and lemon juice.
Frost cake.
