Souperb Salads Restaurant Carrot Cake
Ingredients
CAKE
2 cups sugar
1 1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups shredded carrots
2 cups coconut flakes
8 ounces crushed pineapple
1 cup chopped walnuts
FROSTING
6 ounces cream cheese
1/2 cup melted butter
1/4 cup milk
2 teaspoons vanilla
1/4 teaspoon salt
4 cups powdered sugar
Method
CAKE:
Preheat oven to 350°F.
Grease a 9 x 13 inch baking pan.
Combine sugar, oil, eggs and vanilla into a bowl and blend using a wooden
spoon.
Stir in the flour, cinnamon, soda and salt and mix well.
Fold in the carrots, coconuts, pineapple and walnuts.
Pour into prepared baking pan.
Bake until tester comes out clean, about 50 minutes.
Let cool in pan for 5 minutes.
Invert on rack and let cool.
FROSTING:
Combine cheese, butter, milk, vanilla and salt and mix well.
Combine enough sugar to make the mixture spreadable.
Frost top and sides of the cooled cake.
Servings: 20
Source: Souperb Salads – Sacramento – California; Favorite Restaurant Recipes, Bon Appetit