Cake: 1/2 c Cocoa
2 c Flour
2 c Sugar
2 ts Baking soda
4 Eggs
1 ts Vanilla
1 1/2 c Vegetable oil
2 c Grated carrots
1 c Undrained crushed pineapple
Icing: 8 oz Cream cheese
1 Butter
1 Powdered sugar
1/2 c Coconut
1 c Chopped nuts
Preheat oven to 350. Combine cocoa, flour, sugar, baking soda, and salt. In a separate bowl, mix together eggs, vanilla, and oil. Add egg mixture to cocoa mixture and mix well. Stir in carrots and pineapple and Pour into three 9 inch round greased cake pans. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool cake. Icing: combine cream cheese, butter, and powdered sugar and beat well. Fold in coconut and nuts. Spread on carrot cake and refrigerate until ready to serve. THE DESSERT SHOW SHOW#DS3040 —–