Melinda’s Carrot Cake

Melinda was the sister of someone I once dated for awhile. She mentioned to me that she had this wonderful carrot cake recipe. I am sure it is the classic one, although I had never added coconut to a carrot cake before.  It certainly works and adding pineapple makes it more yummy and moist. Don’t forget the cream cheese icing. It’s a must!

In a large bowl combine:

3 eggs
2 cups sugar
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 tsp vanilla
1-1/4 cup oil

In another bowl combine:

2 cups coconut
1 cup crushed pineapple with juice
2 cups grated carrots

Add to first bowl and mix well.

Bake in greased 12x9x2 pan at 350 for 50-60 minutes.


Cream cheese icing:

1/2 cup margarine
125 gram cream cheese
2 cups icing sugar
1 tsp vanilla