"CARROT CAKE"
Janice thanks for sharing your recipe.
It looks simple and delicious.


INGREDIENTS for cake:
3 cups All Purpose Flour
2 cups Sugar
1 cup shreded Coconut
2 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons cinnamon
2 cups shred carrots
1 1/4 cups vegetable oil
2 teaspoons grated orange peel
3 eggs
1 can (11oz) mandarin orange segments,
undrained (or can use 11oz orange juice )
1 cup seedless raisins
(2/3 cup chopped pecans are
optional but delicious)

INGREDIENTS for icing:
3 cups powdered sugar
1 8oz package softened cream cheese
2 tablespoons melted butter
1 teaspoon vanilla
1/2 to 1 cup chopped nuts

Set oven at 350 degrees. Grease 9x13 pan.

Lightly spoon flour into measuring
cup; level off.
Combine all cake ingredients in a
large bowl at low speed until moistened
then beat 2 minutes on high speed.
Pour batter Into greased pan.
Bake 45 to 55 minutes or until toothpick
comes out clean. Cool completely.

For frosting, combine all frosting ingredients
except nuts; beat until smooth. Spread
over cooled cake. Sprinkle with nuts.
Refrigerate.

I use canned Dunkin Hines
cream cheese icing instead.
YUMMMMMM!!!!!!!!


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