RECIPE OF THE MONTH

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!