Recipe for Blue Ribbon Carrot Cake with Cream Cheese Icing 
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Yield:
1
Ingredients:
Amount Ingredient
2 cup flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
2 cup sugar
1/2 cup oil
4 x eggs
2 cup finely grated carrots
1 x (8 1/2 oz.) can crushed pineapple, drained
1/2 cup chopped nuts
1 x (3 1/2 oz.) can flaked coconut (opt.)
----------------- Cream Cheese Icing: ----------------
1/2 cup butter, softened
1 x (8 oz.) pkg. cream cheese, softened
1 tsp vanilla
Instructions:
Instructions: Sift together flour, baking powder, cinnamon, baking soda and salt into large mixing bowl. Add carrots, pineapple, nuts and coconut.

Blend thoroughly until moist. Grease 3 (9") round cake pans; line with waxed paper. Divide batter equally among pans. Bake at 350 degrees for 30 to 40 minutes. Cool 10 to 15 minutes in pans. Turn onto wire racks; cool completely. Fill and frost layers with Cream Cheese Icing. Cake will keep covered in refrigerator for two weeks.

Cream Cheese Icing:
Combine butter, cream cheese and vanilla in small bowl. Cream well.

Add sugar gradually, beating until smooth. If mixture is too thick, add small amount of milk to thin.

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