Carrot Passion Layer Cake

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ITALIAN CAKES and MORE
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By Domenica


		INGREDIENTS: 2 cups flour, all-purpose 2 cups sugar 1 teaspoon cinnamon 2 teaspoons baking soda 4 large eggs 1 1/2 cups vegetable oil 3 cups carrots -- grated 1 can crushed pineapple -- 8-oz 1/2 cup black walnuts -- chopped icing: 3/4 cup margarine 12 ounces cream cheese 6 cups confectioner's sugar -- sifted 1 tablespoon vanilla extract 1 1/2 teaspoons lemon juice -- fresh 1 cup coconut -- shredded	Other recipes Other photo
		RECIPE: Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. Sift together flour, sugar, cinnamon and baking soda; set aside. Beat the oil, eggs and carrots in a large bowl for 3-4 minutes. Add the sifted ingredients; beat 1 minute. Fold in pineapple and nuts. Pour into cake pans and bake for 30-35 minutes. Cool completely before frosting. Use the coconut for garnish. Icing: Beat softened margarine and cream cheese until fluffy. Add confectioners sugar, vanilla and lemon juice; beat until smooth. This recipe was a first place winner at the 1993 Del Mar California County fair. Jo Anne Merrill