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Carrot cake gets its very own holiday, National

Carrot cake gets its very own holiday, National Carrot Cake Day, Feb. 3. Photo Credit: Istock

For cake
2 cups sugar
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups corn oil
3 eggs
2 teaspoons pure vanilla extract
2 cups shredded carrots
1 (8-ounce) can crushed pineapple
1 cup chopped walnuts and pecans, combined
10 ounces shredded sweetened coconut (buy a 14-ounce bag)

For frosting
2 (3-ounce) packages cream cheese, softened
1/2 cup (1 stick) butter, softened
1 (1-pound) box confectioners' sugar, sifted
Salt 1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Sift together sugar, flour, cinnamon, soda and salt. Add oil and blend. Add eggs, 1 at a time, beating after each. Add vanilla. Add carrots and blend well. Fold in pineapple, nuts and coconut. Pour batter into 2 buttered and floured (8- or 9-inch) layer pans and bake for about 40 minutes.

2. To make frosting: Blend cream cheese, butter, sugar, salt and vanilla together until smooth. Frost between layers and top and sides of cake. Makes 12 servings.

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