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updated: 7/20/2011 9:05 AM

Clara's Carrot Cake

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  • PAUL MICHNA/Pmichna@dailyherald.comClara Smith combines buttercream and cream cheese frostings for her carrot cake.

      PAUL MICHNA/Pmichna@dailyherald.comClara Smith combines buttercream and cream cheese frostings for her carrot cake.

 

2 cups sugar

1 cups vegetable oil

3 eggs

2 teaspoons vanilla

2 cups all-purpose flour

2 teaspoons cinnamon

2 teaspoons baking soda

1 teaspoon salt

2 cups shredded carrots

2 cups flaked coconut

1 can (8 ounces) crushed pineapple, drained, see note

1 cup chopped walnuts (optional)

Frosting

8 ounces cream cheese, room temperature

cup butter or margarine

4 cups powdered sugar

2 teaspoons vanilla extract

1-2 teaspoons milk

Heat oven to 350 degree. Generously grease a 9-by-13-inch pan.

Combine sugar, oil, eggs and vanilla in large bowl and blend using wooden spoon. Stir in flour, cinnamon, soda and salt and mix well. Fold in carrots, coconut, pineapple and walnuts. Pour evenly into prepared pan.

Bake until tester inserted in center comes out clean, about 50 minutes. Let cool in pan 5 minutes. Invert onto rack and let cool.

For the frosting: In a large bowl, combine cream cheese and butter and mix in an electric mixer until well blended. Add the vanilla. Slowly add the powdered sugar until well mixed in. Beat on high to fluff it up. Add milk to thin to spreading consistency. Frost top of cake.

Serves 12 to 15.

Cook's note: If you like pineapple, use a 15-ounce can, drained well. If you have white buttercream frosting left over from another use, add a 8 ounces (give or take) softened cream cheese. You want 2 cups of frosting.

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