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Carrot Cake
Number of Servings: more than 8
My Yacht Name: Charmed
Yacht Manufacturer: Island Packet
Ingredients: 1-1/2 cups oil
2 cups sugar
3 eggs
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 small can crushed pineapple
2 cups grated carrots
1 cup coconut
1 cup chopped walnuts
Frosting:
8 oz. cream cheese, softened
1 stick margarine, softened
1 box powdered sugar
1 tsp. vanilla
Directions: Beat together the oil, sugar and eggs and set aside. Sift together the flour, baking soda, cinnamon and salt. Beat sifted ingredients into oil/sugar/eggs mixture, a portion at a time. To that, hand stir in the pineapple, carrots, coconut and chopped walnuts. Pour into baking dish and bake 325 degrees for one hour or until done. For the frosting, beat the cream cheese, margarine, powdered sugar and vanilla. Frost when cake is cool.
Comments: This came from a friend of a friend. I call it "Sam's Carrot Cake". Optional, you may substitute two 2.5 oz. jars of baby food carrots for 1/2 cup of oil. Also you may add 1/2 cup of golden raisins. If you want two smaller cakes, one for now and one for later, bake in two 9x9 cake pans. Once frosted, these fit well and freeze nicely in the Glad "13 cups" square plastic containers. Enjoy!
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