Title: Carrot cake with creamy frosting
 Categories: Cake
      Yield: 16 Servings
 
  2 1/2 c  Flour
      2 ts Baking soda
      1 ts Cinnamon
      1 ts Salt
      2 c  Sugar
      1 c  Oil
      2 ts Vanilla
      2    Eggs
      2 c  Shredded carrots
      1 cn (8.25-oz) crushed pineapple;
           -well drained
    1/2 c  Raisins
    1/2 c  Chopped nuts

MMMMM----------------------CREAMY FROSTING---------------------------
      8 oz Softened cream cheese
  2 1/2 c  Powdered sugar
      6 tb Softened butter or margarine
      2 ts Vanilla
      1 c  Coconut
    1/2 c  Chopped nuts
 
  From: Glenn/Sharon Gorman 
  
  Date: Fri, 12 Aug 1994 23:22:00 GMT Heat oven to 350 degrees. Grease
  and flour a 13x9x2 inch pan.  In medium bowl combine flour, baking
  soda, salt and cinnamon; set aside.  In large bowl, combine sugar,
  oil, 2 teaspoons vanilla and eggs; beat well. Stir in flour mixture;
  mix well. Stir in carrots, pineapple, raisins and 1/2 cup nuts. Pour
  into prepared pan. Bake at 350 degrees for 50-60 minutes or until
  cake springs back when touched lightly in center. Cool completely.
  
  Creamy Frosting: In medium bowl combine cream cheese, powdered sugar,
  butter and 2 teaspoons vanilla; beat until smooth. Stir in coconut
  and 1/2 cup chopped nuts. Spread over cooled cake.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /CAKES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe