Title: Judy's Rich Rich Carrot Cake - Pjxg05a
Categories: Dessert Cake Vegetable
Yield: 12 Servings
| | | Judy Garnett |
| CAKE |
| 2 | c | Sugar |
| 1 | | Small can crushed pineapple |
| 1 1/2 | c | Crisco oil |
| 1 | ts | Vanilla |
| 2 | c | Carrots; grate,pack |
| 1 | ts | Cinnamon |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 2 | ts | Baking soda |
| 2 | c | All-purpose flour |
| 4 | | Eggs |
| CREAM CHEESE FROSTING |
| 1 | lb | 10x powdered sugar |
| 1 | c | Pecans; chopped |
| 8 | oz | Cream cheese |
| 1 | c | Flaked coconut |
| 1/2 | | Stick margarine |
| 2 | ts | Lemon juice |
For Cake: Blend sugar and oil. Beat well. Add eggs one at a time. Sift
flour and other dry ingredients at least twice. Add flour to oil/egg
mixture. Add remaining cake ingredients. Pour batter into 3 greased and
floured cake pans (Line with waxed paper). Bake at 325 degrees for 30-40
minutes. For Icing: Cream margarine and cream cheese. Add sugar, lemon
juice and nuts, and coconut. Frost between layers, tops and sides. I made
more of these cakes when I was catering than I could ever count. It's
extremely rich and yummy. Judy Garnett