CAKE BATTER:
3 large eggs
1 cup vegetable oil
½ cup water
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup chopped walnuts
1 (8-ounce) can crushed pineapple, drained
¾ cup flaked sweetened coconut
1½ teaspoons vanilla extract
ICING:
1 cup milk
1 (3.4-ounce) package instant French vanilla pudding
1 (8-ounce) container frozen whipped topping, thawed
Preheat the oven to 350 degrees. Grease and flour a 13 × 9-inch baking pan. Set aside.
For the cake, in a large bowl combine eggs, oil, water, and sugar. Mix until well combined. In a medium bowl combine the flour and baking soda. Stir into the egg mixture. Fold in the carrots, walnuts, pineapple, coconut, and vanilla, mixing well. Pour into the prepared pan. Bake 30 to 40 minutes, or until a wooden pick inserted in the center comes out clean. Let cool completely.
For the icing, in a medium bowl combine the milk and pudding, mixing well. Fold in the whipped topping. Spread on the cooled cake. Cover and refrigerate.
Makes 9 to 12 servings
Deborah Winters, Queen
Red Hat Pussycats,
Strasburg, Pennsylvania