Earlene Sharp's Carrot Cake

Name: Earlene Sharp's Carrot Cake
Ingredients: 1 1/2 cups corn oil; 1 3/4 cups sugar; 3 large eggs; 2 cups flour, all-purpose; 2 teaspoons baking soda; 1 teaspoon salt; 2 1/2 teaspoons cinnamon; 1 1/2 teaspoons vanilla extract; 2 cups carrots peeled, grated; 1 cup walnuts; 1/2 cup coconut flaked; 8 ounces pineapple; 16 ounces cream cheese; 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract

15 ingredients

11 steps

Ingredients

1 1/2 cups corn oil
1 3/4 cups sugar
3 large eggs
2 cups flour, all-purpose
2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 1/2 teaspoons vanilla extract
2 cups carrots peeled, grated
1 cup walnuts
1/2 cup coconut flaked
8 ounces pineapple
16 ounces cream cheese
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Directions

1

Beat together oil, sugar, and eggs until well-combined.
2

In a separate bowl, sift together flour, baking soda, salt and cinnamon; add to sugar and egg mixture.
3

Stir in vanilla, mixing well.
4

Add carrots, walnuts, coconut and pineapple.
5

Mix until well-blended.
6

Pour batter into a greased and floured 9-10-inch bundt pan.
7

Bake at 350F (180C).
8

for about an hour.
9

Cool on cake rack; remove pan.
10

Cover with cream cheese icing and garnish with grated carrots and nuts.
11

Combing icing ingredients together and ice cake.