Carrot Cake with Cream Cheese Frosting

Course : Frostings
Serves: 1
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2 cups sifted flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cups salad oil
4 large eggs
2 cups finely grated raw carrots
8 1/2 ounces crushed pineapple -- drained
1/2 cup chopped nuts
1 ounce flaked coconut -- (optional)
1 package cream cheese frosting

Preparation / Directions:

Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, salad oil and eggs; mix well. Fold in carrots, pineapple, nuts and coconut; blend thoroughly. Pour into three 9-inch round layer cake pans that have been greased and floured. Bake in moderate, 350 degree oven, 35-40 minutes. Remove from oven, cool a few minutes in pans. Turn out on racks and cool thoroughly. Frost with Cream Cheese Frosting.


Nutritional Information:

6143 Calories (kcal); 387g Total Fat; (55% calories from fat); 59g Protein; 637g Carbohydrate; 748mg Cholesterol; 6302mg Sodium

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