Carrot Cake with Cream Cheese Frosting

This carrot cake is made extra-special with maraschino cherries, coconut, and mashed bananas.

Ingredients:

• 1 1/4 cups vegetable oil
• 2 cups granulated sugar
• 4 eggs
• 1 teaspoon vanilla
• 2 cups grated carrots
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup flaked coconut
• 1 cup maraschino cherries, well drained
• 1 cup chopped pecans
• 2 bananas, ripe, mashed

Preparation:

Into a bowl sift together the flour, salt, baking powder, and baking soda. In a mixing bowl, cream together the sugar and vegetable oil. Add eggs, one at a time, beating well after each addition, then stir in vanilla. Stir in the sifted flour mixture a little at a time until well blended. Add grated carrots, chopped pecans, coconut, cherries, and bananas. Mix well and pour into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour, or until cake tests done (a wooden pick inserted in center should come out clean).

Cream cheese butter frosting

• 1/2 cup butter (1 stick)
• 1 package (8 ounces) cream cheese
• 1 box (16 ounces) sifted confectioners' sugar (approx. 4 1/4 cups sifted)
• 1 cup chopped pecans
• milk to thin, as needed

Cream together the butter, cream cheese, and confectioners' sugar, adding enough milk to make a good spreading consistency. Stir in chopped pecans and spread over cooled carrot cake.

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