CARROT CAKE:
1 1/2 cups oil
2 cups sugar
3 eggs
2 cups flour
2 tsp. soda, 2 tsp. cinnamon, 1 tsp. salt
2 teaspoons vanilla
2 cups shredded coconut
2 cups shredded carrots
1 8 oz. can crushed pineapple (save juice)
1 cube butter
1 8 oz. package cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla
Mix oil, sugar, and eggs. Add flour, spices, 2 tsp. vanilla, coconut, carrots and pineapple with juice (you can also add 1 cup of nuts if desired.)
Pour into a 9x13 greased pan and bake at 350 for about 35-40 minutes until done. When cool, frost with cream cheese frosting: Mix butter, cream cheese, powdered sugar and 2 tsp. vanilla until smooth.
I got this recipe from a neighbor when we lived in Murray many years ago. I hadn't made it for along time, but we had it for dessert on Easter and it's yummy!
