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How To make Earlene Sharp's Carrot Cake

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CARROT CAKE:

1 1/2 c Corn oil
1 3/4 c Sugar
3 Eggs
2 c Flour
2 ts Baking soda
1 ts Salt
2 1/2 ts Cinnamon
1 1/2 ts Vanilla
2 c Peeled & grated Carrots
1 c Walnuts
1/2 c Flaked coconut
8 oz Drained pineapple

CREAM CHEESE ICING:

16 oz Cream cheese
1 1/2 c Confectioners sugar
1 ts Vanilla
Beat together oil, sugar, and eggs until well-combined. In a separate bowl, sift together flour, baking soda, salt and cinnamon; add to sugar and egg mixture. Stir in vanilla, mixing well. Add carrots, walnuts, coconut and pineapple. Mix until well-blended. Pour batter into a greased and floured 9- or 10-inch bundt pan. Bake at 350 degrees for about an hour. Cool on cake rack; remove pan. Cover with cream cheese icing and garnish with grated carrots and nuts. ICING: Cream together 2 (8 oz) packages of cream cheese with 1-1/2 cups confectioners sugar and 1 teaspoon vanilla.

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