Wednesday, May 5, 2010

Sherma Turner's Carrot Cake

This cake is full of goodies! Pineapple, coconut and nuts, topped with the must-have cream cheese frosting.

Sherma Turner’s Carrot Cake
2 c. grated carrots
3 c. + 3 Tbsp. flour
2 c. sugar
1 ½ c. vegetable oil
1 c. chopped nuts
½ c. coconut
3 eggs
2 tsp. vanilla
½ tsp. salt
2 tsp. cinnamon
1 small can crushed pineapple
2 Tbsp. grated orange rind
2 tsp. soda

Mix all dry ingredients; add carrots, oil, eggs, pineapple, nuts and coconut. Bake at 350 for 50-55 min.

¾ cube margarine
3 oz cream cheese
1 tsp. vanilla
4-5 c. powdered sugar

Mix cream cheese and margarine until soft; add sugar and vanilla. Mix to a spreading consistency.  Spread on cooled cake.

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