-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

           Title: My Carrot Cake
       Recipe By: 
        Category: Cakes; FAMILY
 Main Ingredient: 
   Cuisine Style: 
           Yield: 12 Servings
Preparation Time: 0:00
    Cooking Time: 0:00

  [Amount] [Measure]    [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
*********************** MMMMMMM BY HELEN PEAGRAM ***********************
         2 cup          All-purpose flour
         2 cup          Sugar
         2 tsp          Ground cinnamon
         1 tsp          Baking soda
       1/2 tsp          Salt
         3              Eggs
         2 cup          Carrots -- finely grated
     1 1/2 cup          Vegetable oil
         1 tsp          Vanilla extract
         1 cup          Crushed pineapple -- drained
     1 1/2 cup          Chopped nuts -- divided
*********************** MMMMMCREAM CHEESE FROSTING ***********************
        12 oz           Cream cheese, softened
         6 cup          Confectioners' sugar
       3/4 cup          Butter or margarine
                        Softened
         2 tsp          Vanilla extract
         1 cup          Nuts.

[Preparation]
In a mixing bowl, combine dry ingredients. Add eggs, carrots, oil and
vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup
nuts.

Pour into a greased 3 round pans, 8 or 9 inch.

Bake at 350 degrees F. for 25 to 30 minutes or until cake tests done.
Cool. Combine frosting ingredients in a small bowl; mix until well
blended. Frost cooled cake. Sprinkle with remaining nuts. Store in
refrigerator.

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