(Page 192 Farm Journal's Best-Ever Recipes)
double batch for Yellowstone - 6 cakes
2 1/2 cups sifted flour + 1/3 cup flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1 1/2 cups sugar
1 1/3 cup Crisco Oil
2 cups finely shredded carrots
[shredding mini carrots will work
of mini carrots
all at one time
1 cup flaked coconut
20 oz can Dole Crushed Pineapple - drained
1/2 cup chopped walnuts
Pan: 2 9" Round cake pans - greased and floured
8 x 8 x 1.5 foil pans
2018 made 2 batches
total of 6 pans
2016 had 3
2 1/3 cups
batter per pan]
Time: 40 minutes or until cakes test done.
Sift together flour, baking powder, baking soda, salt and cinnamon.
Add sugar, oil and eggs.
Beat at medium speed 1 minute.
Stir in carrots, pineapple, walnuts and coconut.
Cool in pans on racks for 10 minutes.
Remove from pans and cool on racks.
[do not remove from pans for Yellowstone]
1/2 cup butter
1 8 oz. package cream cheese, softened
1 teaspoon vanilla
1 lb. powdered sugar.
Cream butter, cream cheese, and vanilla.
Beat until smooth and creamy. (if to thick to spread, add milk and