CARROT CAKE

1 and 1/2 cup corn oil
2 cups sugar
3 eggs
2 cups flour
2 teaspoons (tsp) soda
1 cup nuts, chopped
2 cups carrots, shredded
2 teaspoons (tsp) cinnamon
1 teaspoon (tsp) salt
2 teaspoons (tsp) vanilla
1 can (small) pinapple, crushed, drained
2 cups flake coconut

Mix all together and pour into greased and floured 9 by 13 inch pan. Bake at 350 degrees for 60 minutes.

Frosting:

1 box powdered sugar
1 package cream cheese (small)
1 cube butter
2 tablespoons (tbsp) lemon juice

Beat until very creamy. Spread on cool cake.

Submitted by Rita Chambers

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Cakes Chapter
Recipes Submitted by Rita Chambers

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