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Carrot Cake

Submitted by Katherine L. Vande Wall, of Oskaloosa, Iowa

Katherine's children always knew when she was hosting a Tupperware party because she always baked her carrot cake for the occasion. Her children are grown now, but her cake, handed down from her Grandma Angelo, remains a family favorite.

Ingredients

Cake

  • 2 cups sifted flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups grated carrots
  • 1 can crushed pineapple (drained)
  • ½ cup chopped walnuts

Frosting

  • 1 8-oz. package of cream cheese
  • ½ cup butter
  • 1 pound package powdered sugar
  • 1½ tsp. vanilla
  • ½ cup chopped walnuts (half to be mixed in the frosting and half to be sprinkled on top after frosted)
  • 1 cup coconut

Directions

Cake

Grease 9x13 pan or two round cake pans. Mix eggs, oil, pineapple, and sugar. Add remaining ingredients and mix. Bake at 350 degrees for 45 minutes.

Frosting

Cream together cream cheese and butter. Add powdered sugar, vanilla, ¼ cup walnuts, and coconut. Frost the cake after it has completely cooled. Sprinkle remaining nuts on top. Shredded carrots also may be used as a garnish if desired. Store cake in the refrigerator.