Judy's rich rich carrot cake

12 Servings

Ingredients

Quantity Ingredient
Judy Garnett
2 cups Sugar
1 Small can crushed pineapple
1½ cup Crisco oil
1 teaspoon Vanilla
2 cups Carrots; grate,pack
1 teaspoon Cinnamon
2 teaspoons Baking powder
1 teaspoon Salt
2 teaspoons Baking soda
2 cups All-purpose flour
4 Eggs
1 pounds 10x powdered sugar
1 cup Pecans; chopped
8 ounces Cream cheese
1 cup Flaked coconut
½ Stick margarine
2 teaspoons Lemon juice

Directions

CAKE

CREAM CHEESE FROSTING

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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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