Ingredients
- 4 eggs
- 1,200 gr confectioners sugar
- 400 gr sugar
- 375 gr carrots
- 350 ml vegetable oil
- 250 gr flour
- 350 ml cream cheese
- 170 gr margarine
- 80 gr coconut
- 60 gr black walnuts
- 14 gr vanilla extract
- 9 gr baking soda
- 7 ml lemon juice
- 3 gr cinnamon
- 1 package pineapple (crushed)
degrees. Grease and flour three 23 cm cake pans. Sift together flour, sugar, cinnamon and baking soda; set aside. Beat the oil, eggs and carrots in a large bowl for 3-4 minutes. Add the sifted ingredients; beat 1 minute. Fold in pineapple and nuts. Pour into cake pans and bake for 30-35 minutes. Cool completely before frosting. Use the coconut for garnish. Icing: Beat softened margarine and cream cheese until fluffy. Add confectioners sugar, vanilla and lemon juice; beat until smooth. This recipe was a first place winner at the 1993 Del Mar California County fair. Jo Anne Merrill ----
