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Carrot Cake II

By Peter Lenkefi

2 cups sifted flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons cinnamon

4 large eggs
1 1/2 cups oil
2 cups sugar
2 3/4 cups coarsely grated carrots
1 8 oz can crushed pineapple (drained)
3/4 cup chopped walnuts or pecans
1 cup shredded sweetened coconut

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
-- 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

1/2 cup butter or margarine
1 8 oz package cream cheese
1 1/2 tsp vanilla
1 1 pound package confectioner's sugar
(start w/about 1/2 pound and add to taste - 1 lb may be too sweet)

Soften butter and cream cheese. Cream together with vanilla.
Sift in confectioner's sugar and blend well. If too thick,
add one teaspoon of milk to thin frosting.

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