Update my dinner status, I'm making this tonight.
Servings: 16 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
From: ebergman@phaedrus.Eng.Sun.COM (Eric Bergman) Date: 15 Sep 1993 00:50:09 GMT This is from a friend -- Ive been making this for about 12 years. I am a very big carrot cake fan, and I have yet to taste a better one than this in any restaurant or friends house! Sift together flour, baking powder, soda, salt, and cinnamon. In a large bowl, mix sugar, oil, and eggs. Add flour mixture a little at a time, mixing well after each addition. Add carrots, pineapple, nuts, and coconut and blend thoroughly. Turn into either: 3 greased and floured cake pans or 1 9x12 greased and floured cake pan (deep). Bake at 350 for 35-40 minutes. If removing cake from pan, let cool for about ten minutes before removal. Cool completely. Frost w/cream cheese frosting. Carrot cake will keep well in refrigerator for at least a week. Cream Cheese Frosting: Soften butter and cream cheese. Cream together with vanilla. Sift in confectioners sugar and blend well. If too thick, add one teaspoon of milk to thin frosting. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
