Best Carrot Cake EVER!
I made this cake for Easter after I got the recipe from a friend. It is the very best Carrot Cake I have ever had! Tastes even better the day after so you might want to make it a day ahead and put it in the refrigerater or somewhere cool until you eat it. ENJOY! Everyone who had some loved it!
In large bowl:
Beat: 1 1/2 c. sugar, 1 c. oil, 3 lg. eggs
Beat in: 2 c. flour, 2 tsp. cinnamon, 1 tsp. b. soda, 1 tsp. vanilla, 1/2 tsp. salt
Add: 3 c. shredded carrots, 1 c. chopped nuts, 1 can crushed pineapple(drained), 1 c. flaked coconut
You can substitute 1/2 c. applesauce for the oil, 1 egg & 4 egg whites for eggs if desired.
Pour into 9x13 cake pan and bake at 350 for 40 minutes or until done in the middle of the cake.
Frost with cream cheese frosting.