It’s carrot season! Let’s celebrate with cake.
2 cups Nash’s soft white wheat flour
2 cups organic sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 1/2 cups organic light oil
2 cups grated Nash’s carrots
1 teaspoon vanilla
1 cup fresh pineapple, well chopped
1 cup organic flaked coconut
1 cup chopped nuts
6 ounces cream cheese or fromage blanc (perhaps from Mt. Townsend Creamery)
6 tablespoons butter, softened
3 cups organic powdered sugar
1 teaspoon vanilla
Chopped nuts for garnish
In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. Pour into a greased 13×9-inch baking pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Beat cream cheese and butter in a small bowl until fluffy. Add the powdered sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store int eh refrigerator.
Yield: 12-16 servings.