My friend Melissa submitted this recipe, since, as you know I do not bake. It sounds delish. If you give it a try, please come back and give us your comments
2 Cups Unsifted
all-purpose flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 cup veg oil
2 cups sugar
3 eggs
1 can(8oz) crushed pineapple in juice
2 cups grated carrots
1 1/3 cups Angel Flake coconut
1/2 cup chopped nuts(walnuts or pecans)
Mix flour, baking soda, cinnamon, salt. Beat oil, sugar, and eggs thoroughly. Add flour mixture. Beat until smooth. Add pineapple, carrots, coconut, nuts. Pour into greased 13×9 pan. Bake at 350 for 50-60 minutes. Cool 10 min. Remove from pan. Cool on rack.
Coconut Cream Frosting
Toast 1 cup coconut(watch carefully, it burns easy)Cool. Cream 1 pkg (6oz) cream cheese with 1/2 cup butter. Alternately add 1 box of sifted confectioners sugar. 1/2 tsp. vanilla. Beat until smooth. Frost cake and top with toasted coconut.
This is the best carrot cake ever. Sit back and enjoy. Original recipes from Baker’s.
