posted by Pat T 11-03-98 6:42 AM
ROYAL HAWAIIAN CARROT CAKE
First Prize winner - Cakes category
By Phyllis Sherman
1-1/2 cups vegetable oil
2 cups sugar
4 eggs
2 cups all-purpose flour
1 tsp. Baking soda
½ tsp. Salt
2 cups shredded carrots
1 cup chopped walnuts or pecans
1 can (3.5 oz.) flaked coconut
1 can (8 oz.) crushed pineapple
1 tsp. Coconut extract
2 tsp. Pineapple extract
DIRECTIONS:
In large mixer bowl, combine oil and sugar. Add eggs and mix until blended. Add flour, baking soda, and salt, and mix until blended. Add carrots, nuts, pineapple, and extracts, and mix until blended. Pour into two lightly greased 9-inch round cake pans and bake at 350 degrees F. for 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
FROSTING:
1 pkg. (8 oz.) cream cheese, softened
1 stick (8 Tblsp.) butter or margarine, softened
1 box (1 lb.) confectioners (10X) sugar
1 tsp. Coconut extract
1 tsp. Pineapple extract
1 cup chopped walnuts or pecans
Blend cream cheese and butter and beat until smooth. Slowly blend in sugar and beat until smooth. Add extracts and nuts and mix until blended. Spread between layers and over top and sides of cake.