| Best Ever Carrot Cake |
| 1- 1/2 cups corn oil 1 -3/4 cups sugar 3 eggs 2 cups all-purpose flour 2 tsp. baking soda 1/2 tsp. salt 3 tsp. cinnamon 1 tsp. ground cloves 2 cups peeled and grated carrots 1 cup chopped walnuts 1 can (8 oz.) crushed pineapple Cream Cheese Frosting 3/4 cup shredded coconut 2 packages cream cheese (8 oz. each) 2 cups confectioners sugar 1. Beat together corn oil, sugar and eggs until well combined. 2. In a bowl, sift together flour, baking soda, salt, cinnamon and cloves. 3. Add to egg-sugar mixture, mixing well. 4. Drain the pineapple well. 5. Add carrots, walnuts and pineapple to mixture. Blend to mix well. 6. Pour batter into a greased and floured 9 or 10 inch pan. (can use an angel food cake pan.) 7. Bale at 350 degrees for about 1 hour or until a pick inserted in center comes out clean. 8. L Let cake cool on a raack. Prepare frosting, 9. Split cake into 2 layers. Assemble. Cover with the frosting. Sprinkle with the coconut. Frosting Cream together cream cheese , confectioners sugar and vanilla, blending well. Cover with the coconut. Tip: For a lower-fat cake, use 1/2 cup oil and 1 cup applesauce. This cake trimmed with Pecan or Walnut halves and candy holly sprinkles, makes a beautiful Christmas cake. |