Blue Ribbon Carrot Cake With Cream Cheese Icing Recipe

• 2 c. flour
• 2 tsp baking pwdr
• 2 tsp grnd cinnamon
• 1 1/2 tsp baking soda
• 1 1/2 tsp salt
• 2 c. sugar
• 1 1/2 c. oil
• 4 x Large eggs
• 2 c. finely grated carrots
• 1 x (8 1/2 ounce.) can crushed pineapple, liquid removed
• 1/2 c. minced nuts
• 1 x (3 1/2 ounce.) can flaked coconut (opt.)
• 1/2 c. butter, softened
• 1 x (8 ounce.) pkg. cream cheese, softened
• 1 tsp vanilla
• 1 x (16 ounce.) box confectioners' sugar, sifted

1. Sift together flour, baking pwdr, cinnamon, baking soda and salt into large mixing bowl.
2. Add in carrots, pineapple, nuts and coconut.
3. Blend thoroughly till moist.
4. Grease 3 (9") round cake pans; line with waxed paper.
5. Divide batter equally among pans.
6. Bake at 350 degrees for 30 to 40 min.
7. Cold 10 to 15 min in pans.
8. Turn onto wire racks; cold completely.
9. Fill and frost layers with Cream Cheese Icing.
10. Cake will keep covered in refrigerator for two weeks.
11. Cream Cheese Icing:Combine butter, cream cheese and vanilla in small bowl.
12. Cream well.
13. Add in sugar gradually, beating till smooth.
14. If mix is too thick, add in small amount of lowfat milk to thin.

flour, baking pwdr, cinnamon, baking soda, salt, sugar, oil, eggs, carrots, pineapple, nuts, coconut, butter, cream cheese, vanilla, sugar

Taken from cookeatshare.com/recipes/blue-ribbon-carrot-cake-with-cream-cheese-icing-87624 (may not work)