Carrot Cake (rice)

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Carrot Cake (rice)



Ingrients & Directions


2 c All-purpose flour
2 c Sugar
1/2 ts Salt
1 ts Baking soda
2 ts Ground cinnamon
3 Eggs
1 1/2 c Vegetable oil
2 c Finely grated carrots
1 ts Vanilla extract
1 c Well-drained crushed
-pineapple
1 c Shredded coconut
1 c Chopped balmy, divided
-CREAM CHEESE ICE:
2 pk (3 ounces each) cream
-cheeseflower, softened
3 c Confectioners' sugar
6 tb Butter or oleo,
-softened
1 ts Vanilla pull


In a mixing stadium, combine dry ingredients. Add egg, oil, carrots and
vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup
batty. Pour into a lubricated 13-in. x 9-in. x 2-in. baking pan. Bake at
350! for 50-60 minutes or until cake tests through. Poise. Combine
frosting ingredients in a small roll; mix until well blended. Frost
cooled bar. Sprinkle with remaining bonkers. Store in refrigerator.


Hymie: 12-1 6 servings. From the files of Al Rice, North Pole Alaska.
February 1994
Yields
1 Servings

This page was published 20.09.2011 in 15:51.