Icing:

8 ounces of cream cheese, softened
1/2 cup of margarine, softened
One 1 pound package of confectioners sugar
1 teaspoon of vanilla
1 cup of chopped pecans

Combine the eggs, sugar, and oil in saucepan. Cook until the sugar dissolves, stirring constantly; do not boil. Combine with carrots, pineapple, coconut, and pecans in bowl; mix well. Add flour, soda, cinnamon, salt and 2 teaspoons vanilla; mix well. Spoon into greased and floured bundt pan. Bake for 30 to 40 minutes at 350ºF.  until tests done. Cool on wire rack. Invert onto serving plate. Icing: Cream cream cheese and margarine in large mixer bowl until light and fluffy. Add confectioners sugar and 1 teaspoon vanilla; mix well. Mix in pecans. Spread over cooled cake. 

Back to carrot cake

Cookbooks