Carrot Cake
| Yield: | 1 Servings |
| Categories: |
| 3 | c | All purpose flour |
| 3 | c | Sugar |
| 1 | ts | Salt |
| 1 | TLB baking soda | |
| 1 | TLB cinnamon | |
| 1 1/2 | c | Vegetable oil |
| 4 | lg | Eggs, lightly beaten |
| 1 | TLB vanilla extract | |
| 1 1/2 | c | Chopped walnuts |
| 1 1/2 | c | Shredded coconut |
| 1 1/3 | c | Pureed cooked carrots (this is where the pumpkin comes in) |
| 3/4 | c | Drained crushed pineapple |
| Cream Cheese Frosting (recipe follows) | ||
| Confectioners sugar for dusting top | ||
| CREAM CHEESE FROSTING | ||
| 8 | oz | Cream cheese, at room temperature |
| 6 | tb | Sweet butter, at room temperature |
| 3 | c | Confectioners' sugar |
| 1 | ts | Vanilla extract |
| 1/2 | Lemon, optional , juice of |
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