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| 2 | cups | flour, all-purpose | |
| 2 | cups | sugar | |
| 1 | teaspoon | cinnamon | |
| 2 | teaspoons | baking soda | |
| 4 | large | eggs | |
| 1 1/2 | cups | canola oil | |
| 3 | cups | carrots | grated |
| 1 | can | pineapple | crushed, 8oz can |
| 1/2 | cup | walnuts | |
| icing | |||
| 3/4 | cup | margarine | |
| 12 | ounces | cream cheese | |
| 6 | cups | powdered sugar | sifted |
| 1 | tablespoon | vanilla extract | pure |
| 1 1/2 | teaspoons | lemon juice | fresh |
| 1 | cup | coconut | shredded |
Preheat oven to 350 degrees.
Grease and flour three 9-inch cake pans.
Sift together flour, sugar, cinnamon and baking soda; set aside.
Beat the oil, eggs and carrots in a large bowl for 3-4 minutes.
Add the sifted ingredients; beat 1 minute.
Fold in pineapple and nuts. Pour into cake pans and bake for 30-35 minutes.
Cool completely before frosting.
Use the coconut for garnish.
Icing: Beat softened margarine and cream cheese until fluffy.
Add confectioners sugar, vanilla and lemon juice; beat until smooth.
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Focaccia bread is a staple in classic Italian meals. It is best enjoyed with olives, herbs, tomatoes (sun-dried) and cheese. You could also eat it by itself as a meal or as an appetizer....
Question - What kind of shell is this mixture put in? Thank you.