Recipe: Fresh Carrot Cake with Icing

Recipes using Tones Cinnamon, Ground

• 1 1/2 cups canola oil
• 1 3/4 cups sugar
• 3 eggs
• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 2 1/2 tsp ground cinnamon
• 1 1/2 tsp vanilla extract
• 2 cups peeled and grated carrots
• 1 cup chopped walnuts
• 1/2 cup flaked coconut
• 1 (8 oz) can crushed pineapple, well drained

1. Beat together canola oil, sugar, and eggs until well combined.
2. In a separate bowl sift together flour, baking soda, salt, and ground cinnamon. Beat together with the sugar and egg mixture.
3. Stir in the vanilla; mixing well. Add the carrots, walnuts, coconut, and pineapple.
4. Mix until well blended.
5. Pour batter into a greased and floured 9 or 10" bundt cake pan.
6. Bake at 350° F for about 1 hour or until a tester inserted near the center comes out clean.
7. Remove from oven, and cool on cake rack. Remove from pan.
8. Cover with the Cream Cheese Icing (recipe below).
9. Garnish with grated carrots and chopped nuts, if desired.

• 2 (8 oz) pkgs cream cheese
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract

1. Cream the cream cheese, powdered sugar, and vanilla together, and blend well.