How to make it

  • Preheat oven to 350F. Grease a 9 x 13 or 8 x 12 inch oblong pan
  • Combine all dry ingredients including coconut. Add the remainder of the ingredients and beat 2 minutes at highest speed. Mixture will be thick
  • Pour into the prepared pan. Bake in center rack 45 to 55 minutes or cake test done in center with toothpick. Cool completely.
  • For frosting: beat butter and cream cheese till smooth. Blend in extracts and sugar till smooth. Spread evenly over cake and sprinkle with nuts.
  • This cake freezes well and as most cakes of this type, flavors taste best better on the second day!
  • Note: there is no baking powder or pineapple in this recipe!

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    " It was excellent "
    ilovetruffles2 ate it and said...
    The BEST Carrot Cake !!!!!
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