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Carrot Cake                                                           Sue Jahns

1 1/2 cup oil (preferably corn)                           2 cups sugar

4 eggs                                                                     2 cups flour

2 cups carrots (grated fine - about 6 carrots)                         2 tsp. baking powder

1 small can crushed pineapple (drained)      1 1/2 tsp. salt

2 tsp. baking soda                                               2 tsp. cinnamon       

1 cup coconut                                                      

1 cup nuts (big pieces walnuts or pecans)

 

Blend sugar and oil until creamy.  Add eggs - then flour, soda, cinnamon and balance of ingredients.  Bake 45 minutes at 350 degrees in a 9 x 13 pan.  Frost with cream cheese frosting.