Cafeteria Carrot Cake

Course : Cakes
Serves: 1
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2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups sugar
1 1/2 cups oil
3 large eggs
2 cups freshly grated carrots
1 cup crushed pineapple -- drained
1 cup shredded coconut meat
1 cup chopped walnuts
1 teaspoon vanilla
8 ounces cream cheese
1/2 cup butter -- softened
2 teaspoons vanilla
4 cups sifted powdered sugar

Preparation / Directions:

Preheat oven to 350*F. Butter and flour a 9 X 13 pan. Sift flour, soda, cinnamon, and salt. Set aside. Beat sugar, oil, and eggs until well blended. Gradually add flour mixture. Fold in carrots, pineapple, coconut, walnuts, and vanilla. Pour into pan. Bake one hour. Cool. For frosting: Beat cream cheese, butter, and vanilla together. Gradually add powdered sugar, beating until smooth. Frost cake.


Nutritional Information:

9947 Calories (kcal); 612g Total Fat; (54% calories from fat); 95g Protein; 1070g Carbohydrate; 1058mg Cholesterol; 5197mg Sodium

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