Carrot Cake With Cream Cheese Frosting

[Guest guest]

Carrot Cake

 

1 1/2 cups corn oil

2 cups brown sugar

3 eggs

2 cups flour

2 teaspoons soda

1 teaspoon salt

1 cup raisins

1 bag (7 oz.) coconut

1 can (8 3/4 oz.) crushed pineapple with juice

2 teaspoons cinnamon

2 teaspoons vanilla

2 cups shredded carrots

1 cup chopped walnuts (or pecans)

 

In large mixing bowl, mix the oil, sugar and eggs and beat well. Sift

flour, cinnamon, soda and salt. Add to oil mixture; fold in remaining

ingredients. Put in greased and floured 9x13 " pan and bake at 350 °

for 45 minutes. Frost when cooled with cream cheese frosting.

 

Cream Cheese Frosting

1 (8 oz.) package cream cheese, room temperature

1/2 cup butter or margarine, room temperature

1 (2 lb.) bag confectioners sugar

1 teaspoon vanilla

1 Tablespoon milk

 

Combine cream cheese and butter with mixer. Add powdered sugar and

vanilla and mix until perfectly smooth. Refrigerate if too soft to

spread immediately, and add a little milk if too stiff.