EMMA'S CARROT CAKE

EMMA'S CARROT CAKE image

Yield 20

Number Of Ingredients 17

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2 cups flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp salt
2 cups sugar
1-1/2 cups vegetable oil
3 large eggs
2 cups finely grated carrots
1 cup well-drained crushed pineapple
1 cup coconut (finely shredded)
1 cup chopped walnuts (optional) (I don't use)
1 tsp. vanilla
CREAM CHEESE ICING
4 oz cream cheese
1/2 stick butter
1/2 box icing sugar (between one and two cups)
1 tsp. vanilla

Steps:

DRAIN crushed pineapple in fine sieve over bowl, pressing down often to squeeze out excess moisture. Pineapple should be quite dry. GREASE and flour a 9 x 12 inch pan. (non-stick works well) COMBINE flour, baking soda, cinnamon and salt in medium bowl. Set aside. BEAT TOGETHER sugar, oil and eggs in a separate large bowl. ADD flour mixture gradually to egg mixture. (I use a hand whisk) THEN FOLD IN: grated carrots, drained pineapple, shredded coconut, walnuts (if using) and vanilla. POUR into a greased and floured 9 x 12 inch pan. BAKE in a 350 degree oven for 45 minutes. (ovens vary so test with cake tester as you may need a few minutes more. Be careful not to overcook. COOL completely in pan placed on RACK. When cool, MIX cream cheese with softened butter until smooth and completely mixed. ADD icing sugar gradually, half a cup at a time. Check sweetness and add more icing sugar to taste, one tablespoonful at a time. (probably not more than two cups in total) and adding VANILLA last. I ice the cake in the pan and leave it set for about 30 minutes in the fridge. Then I cut into squares and enjoy!