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Sally’s Carrot Cake




2 C sifted flour
2 tsp. baking powder
1 ½ tsp. baking soda
1 ½ tsp salt
2 tsp. cinnamon
2 c finely shredded pared carrots
1-8 ½ oz. can crushed pineapple
1-3 ½ oz. can flaked coconut
2 cup sugar
½ cup chopped walnuts
1 ½ c salad oil
4 eggs

How to make it



Sift together first dry ingredients then add sugar, oil and eggs. Beat at medium speed one minute. Stir in carrots, walnuts, pineapple, and coconut. Turn into 3 greased and floured 9” round cake pans. Bake at 350 for 20 to 30 minutes or until cake tests done. Cool in pans on rack for 10 minutes. Remove from pans and finish cooling. Fill and frost with Cream Cheese Frosting.
Cream Cheese Frosting
½ cup butter
1-8 oz package cream cheese (softened)
1 tsp. vanilla
1 lb. powdered sugar.

Mix all ingredients in order given. Fill and frost completely cooled cake. I double the recipe, as we like more frosting.