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    Carrot Cake Recipe

    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.

    Cake Ingredients

    • 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 Ingredients

    • 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

    Cake Directions

    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 Directions

    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.