2 c Flour, all-purpose
2 c Sugar
1 ts Cinnamon
2 ts Baking soda
4 lg Eggs
1 1/2 c Vegetable oil
3 c Carrots; grated
1 cn Crushed pineapple; 8-oz
1/2 c Black walnuts; chopped
Icing:
3/4 c Margarine
12 oz Cream cheese
6 c Confectioner's sugar; sifted
1 tb Vanilla extract
1 1/2 ts Lemon juice; fresh
1 c Coconut; shredded
- Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. Sift together flour, sugar, cinnamon and baking soda; set aside.
- Beat the oil, eggs and carrots in a large bowl for 3-4 minutes. Add the sifted ingredients; beat 1 minute.
- Fold in pineapple and nuts. Pour into cake pans and bake for 30-35 minutes. Cool completely before frosting. Use the coconut for garnish.
- Icing: Beat softened margarine and cream cheese until fluffy. Add confectioners sugar, vanilla and lemon juice; beat until smooth.
