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Polynesian Carrot Cake Recipe

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This recipe for Polynesian Carrot Cake, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Fair
Added: Friday, July 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups corn oil
3 eggs
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
1 teaspoon salt
1 bag coconut (save 1/4 for frosting)
2 cups sugar
2 cups flour
2 cups shredded carrots
1 cup chopped walnuts
1 small can crushed pineapple (drained)

Directions:
Directions:
Put oil, sugar, and eggs in large bowl and beat well. Combine all other ingredients with sugar mixture. Mix with wooden spoon. Do not use mixer. Pour into 9x13-inch greased and floured pan. Bake at 350 degrees for approximately 50 minutes. Cool well. Then frost.

Frosting:

Cook 1 cup milk and 5 tablespoons flour until thickened. Let cool completely. Blend 1/2 cup shortening, 2 teaspoons vanilla, 2 1/2 cups powdered sugar, and 1/2 cup butter and beat into cooled flour mixture. Beat until smooth and fluffy. Frost cake and add remaining coconut over frosting. Keep cake refrigerated.

Personal Notes:
Personal Notes:
This is a very large cake -- excellent as a party dessert. It was given to me by a friend who eventually opened her own restaurant.

 

 

 

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