Best Ever Carrot Cake
| 1 | pound carrots, grated | 2 | cups all-purpose flour |
| 1/2 | cup EACH chopped pineapple, raisins, unsweetened coconut | 1 | teaspoon salt |
| 2 | teaspoons EACH baking powder, baking soda, cinnamon | 4 | eggs |
| 2 | pkgs (8oz each) Neufchatel cheese | 1-1/2 | cups sugar |
| 1/2 | cup oil | 1/2 | teaspoon vanilla extract |
| | 1/3 | cup confectioners' sugar |
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Heat oven to 350 degrees. Combine carrots, pineapple, raisins & coconut. In another bowl, sift together flour, salt, baking soda & powder & cinnamon. In bowl, beat eggs & sugar 5 mins; drizzle in oil. Alternately beat in flour & carrot mixtures. Evenly divide batter among three 8-inch cake pans. Bake 35 mins or until knife inserted comes out clean; cool on wire rack. Meanwhile, beat cheese until light & fluffy; beat in remaining ingredients. Frost cake. Serves 16.
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