For a festive occasion or for good eating anytime, serve this delicious carrot cake, another of america's favorite desserts. Besides the usual carrots, nuts and cinnamon, it has an interesting addition-shredded flavorful coconut.

Preparation time:   30 min Baking time:   about 1 hr Oven temp:   350 degrees F

For 1 9- or 10-inch bundt cake you will need: 1 1/2 cups corn oil 1 3/4 cups sugar 3 eggs 2 cups all-purpose flour 2 tsp. baking soda 1 tsp. salt 2 1/2 tsp. cinnamon 1 1/2 tsp. vanilla extract 2 cups peeled and grated carrots 1 cup walnuts 1/2 cup flaked coconut 1 can (8 oz. each) crushed pineapple, well-drained Cream Cheese Icing (recipe follows) Grated carrots and chopped nuts

 

1. Beat together corn oil, sugar and eggs until well combined. 2. In a seperate bowl, sift together flour, baking soda, salt and cinnamon. 3. Beat together with the sugar and egg mixture. Stir in the vanilla, mixing well. 4. Add the carrots, walnuts, coconut and pineapple. Mix until well blended. Pour batter into a greased and floured 9- or 10-inch bundt cake pane. 5. Bake at 350 degrees F for about 1 hr or until a tester inserted near the center comes out clean. 6. Cool on cake rack. Remove from pan. Cover with the Cream Cheese Icing. Garnish with grated carrots and chopped nuts. Cream Cheese Icing: Cream together 2 pkgs. (8 oz. each) cream cheese, 1 1/4 cups powdered sugar and 1 tsp. vanilla extract, blending well. Tips: Prepare only half the icing recipe if you would like a lighter covering.