Recipe: Coconut Carrot Cake with Cream Cheese Frosting

COCONUT CARROT CAKE

1 3/4 cups unsifted all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
2 cups sugar
1 1/2 cups salad oil
4 large eggs
2 tsp. vanilla extract
2 cups shredded carrot (about 3 medium)
1 (8 oz.) can crushed pineapple, drained
1 cup flaked coconut
1 cup chopped pecans
1/2 cup golden raisins
Cream Cheese Frosting (recipe follows)
1 cup pecan halves (for decorating frosting)

Preheat oven to 350 degrees F. Grease and flour three 8-inch square cake pans.

Combine flour, baking soda, cinnamon and salt. Set aside.

In large bowl of electric mixer, at high speed, beat sugar, oil, eggs and vanilla until blended. At low speed, gradually beat in flour mixture; at medium speed, beat until blended.

Stir in carrots, pineapple, coconut, chopped pecans and the raisins. Pour batter into prepared pans, dividing evenly.

Bake 30 minutes or until cake tester inserted in center of cake layers comes out clean. Cool layers in pans on wire rack 10 minutes. Invert onto wire rack; cool completely.

Place one cake layer on serving platter; spread with rounded 1/2 cup frosting. Place another cake layer on top; spread with 1/2 cup frosting. Top with remaining cake layer; spread 1/2 cup frosting over cake top. Spread a thin layer of frosting around sides of cake. Decorate with pecan halves.

CREAM CHEESE FROSTING

2 1/2 pkgs. (8 oz. size) cream cheese (20 oz. total)
1/2 cup butter or margarine
1 tsp. vanilla extract
3/4 cup confectioners' sugar
1/4 tsp. ground cinnamon

In large bowl of electric mixer, at high speed, beat cream cheese, butter and vanilla until smooth and fluffy. At medium speed gradually beat in sugar and cinnamon; at high speed, beat until blended.

Makes one 3-layer cake
Source: Cookbook USA (from a compilation of recipes from community cookbooks, not credited or dated, original source unknown)

Hi Tina,

I hope someone will have your recipe. I looked through all my McCall's cookbooks and magazines and couldn't find it. I thought I would post this one as a possible substitute.

Happy Holiday Baking!

Betsy