Shirley Syiek's Carrot - Pineapple Cake
2 cups flour
2 tsps baking powder
2 tsps baking soda
2 tsps cinnamon
1 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
2 tsps vanilla
1 1/2 cups sugar
3/4 cup salad oil
3 eggs
3 cups peeled carrots, finely shredded
8 1/2 oz. can crushed pineapple, drained well
1/2 cup walnuts, chopped
1/2 cup raisins
1/4 cup flaked coconut
Frosting (see recipe below)
Sift together flour, baking powder, soda, salt, cinnamon, ginger & nutmeg in mixing bowl.
Mix sugar, oil, eggs & vanilla. Add carrots, pineapple & coconut, and raisins.
Add walnuts to dry mixture. Then add sugar mixture to dry mixture. Mix well.
Turn into 10" tube pan; greased & floured. Bake 1 hr at 350. When done, wait 10 mins before taking cake out of pan & turning out on rack to cool completely.
Frosting:
4 oz softened cream cheese
1/4 cup softened margarine
2 cups confectioner's sugar
Combine cream cheese with margarine, until smooth.
Gradually add sugar. Beat
