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 | | Randy's Vegetarian Cookbook |
Carrot Cake
| Cake: |
| 2 | | eggs, beaten |
| 1 1/2 | cups | shredded carrot |
| 1 | cup | sugar |
| 3/8 | cup | oil |
| 1 | cup | + 1 Tblsp flour |
| 1/2 | cup | shredded coconut |
| 1/2 | cup | chopped walnuts |
| 1/2 | tsp | cinnamon |
| 1/2 | tsp | baking soda |
| 1/2 | tsp | salt |
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| Frosting (optional): |
| 4 to 5 | ounces | cream cheese |
| 2 | Tblsp | butter or margarine |
| 6 | Tblsp | powdered sugar |
| 1/2 | tsp | vanilla |
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Mix all cake ingredients. Put in greased and floured 9" cake pan. Bake at 375°F for 30-35 minutes. Cool.
If desired, beat all frosting ingredients until smooth, and frost top of cake.
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