Ingredients
- 3 eggs
- 350 gr sugar
- 350 ml corn oil
- 300 gr confectioners sugar
- 260 gr carrots (peeled grated)
- 250 gr flour
- 240 gr pineapple (drained)
- 450 ml cream cheese
- 120 gr walnuts
- 40 gr flaked coconut
- 12 gr vanilla
- 9 gr baking soda
- 7 gr cinnamon
- 3 gr 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 23 cm or 25 cm bundt pan. Bake at 180ºC 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- half cups confectioners sugar and 1 teaspoon vanilla.
