Ingredients
- 3 eggs
- 1 3/4 c sugar
- 1 1/2 c corn oil
- 1 1/2 c confectioners sugar
- 2 c carrots (peeled grated)
- 2 c flour
- 8 oz pineapple (drained)
- 16 oz cream cheese
- 1 c walnuts
- 1/2 c flaked coconut
- 2 1/2 ts vanilla
- 2 ts baking soda
- 2 1/2 ts cinnamon
- 1 ts salt
Beat together oil, sugar, and eggs until well-combined. In a separate bowl, sift together flour, baking soda, salt and cinnamon; add to sugar and egg mixture. Stir in vanilla, mixing well. Add carrots, walnuts, coconut and pineapple. Mix until well-blended. Pour batter into a greased and floured 9 inch or 10 inch bundt pan. Bake at 350 degrees F for about an hour. Cool on cake rack; remove pan. Cover with cream cheese icing and garnish with grated carrots and nuts.
ICING
Cream together 2 (8 oz) packages of cream cheese with 1-1/2 cups confectioners sugar and 1 teaspoon vanilla.
