Best Ever Carrot Cake

Serves 8 or more

Pauline Therrien

Best Ever Carrot Cake

Ingredients
1 1/2 cup corn oil
1 3/4 cup sugar
3 eggs

2 cups all-purpose flour

2 tsp. baking soda
1/2 tsp. salt
3 tsp. cinnamon
1 tsp. ground cloves
1 can (8 oz) crushed pineapple
2 cups carrots, peeled and grated
1 cup walnuts, chopped

Cream Cheese Frosting:
Two 8-oz packages cream cheese
1 cup powdered sugar
1 tsp. vanilla extract

3/4 cup shredded coconut

Instructions
Beat together oil, sugar and eggs until well combined.
In a bowl, sift together flour, baking soda, salt, cinnamon and cloves. Add to egg-sugar mixture; mix well.
Drain the pineapple. Add pineapple, carrots and walnuts to mixture. Blend to mix well.
Pour batter into a greased and floured 9 or 10-inch cake pan or even better a bundt cake dish.
Bake at 350 F for about 1 hour or until a pick inserted in center comes out clean.  A bundt pan will cook faster.
Let cake cool on a rack. Prepare frosting. If using a regular cake pan, split the cake into 2 layers. Assemble. Cover with the frosting. Sprinkle with coconut. Serve.

Cream Cheese Frosting: mix cream cheese, powdered sugar and vanilla

Caution: Each serving contains 875 calories and 60 grams of fat.
Very Good, share with friends.