Carrot Cake W/cream Cheese Frosting #2
INGREDIENTS:
2 c Sifted flour
2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 1/2 ts Cinnamon
4 lg Eggs
1 1/2 c Oil
2 c Sugar
2 3/4 c Coarsely grated carrots
1 cn (8-oz) crushed pineapple
-(drained)
3/4 c Chopped walnuts or pecans
1 c Shredded sweetened coconut
2 c Sifted flour
2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 1/2 ts Cinnamon
4 lg Eggs
1 1/2 c Oil
2 c Sugar
2 3/4 c Coarsely grated carrots
1 cn (8-oz) crushed pineapple
-(drained)
3/4 c Chopped walnuts or pecans
1 c Shredded sweetened coconut
-CREAM CHEESE FROSTING-
1/2 c Butter or margarine 1 pk (8-oz) cream cheese 1 1/2 ts Vanilla 1 pk (1-pound) confectioner's -sugar (start w/about 1/2 -pound and add to taste -
1 -lb may be too sweet)
I've been making this for about 12 years. I am a very big carrot cake fan, and I have yet to taste a better one than this in any restaurant or friend's house!
Sift together flour, baking powder, soda, salt, and cinnamon. In a large bowl, mix sugar, oil, and eggs.
Add flour mixture a little at a time, mixing well after each addition. Add carrots, pineapple, nuts, and coconut and blend thoroughly. Turn into either: 3 greased and floured cake pans or 1 9x12 greased and floured cake pan (deep).
Bake at 350 for 35-40 minutes. If removing cake from pan, let cool for about ten minutes before removal. Cool completely. Frost w/cream cheese frosting. Carrot cake will keep well in refrigerator for at least a week.
Cream Cheese Frosting: Soften butter and cream cheese. Cream together with vanilla. Sift in confectioner's sugar and blend well. If too thick, add one teaspoon of milk to thin frosting.
/CAKES
1/2 c Butter or margarine 1 pk (8-oz) cream cheese 1 1/2 ts Vanilla 1 pk (1-pound) confectioner's -sugar (start w/about 1/2 -pound and add to taste -
1 -lb may be too sweet)
I've been making this for about 12 years. I am a very big carrot cake fan, and I have yet to taste a better one than this in any restaurant or friend's house!
Sift together flour, baking powder, soda, salt, and cinnamon. In a large bowl, mix sugar, oil, and eggs.
Add flour mixture a little at a time, mixing well after each addition. Add carrots, pineapple, nuts, and coconut and blend thoroughly. Turn into either: 3 greased and floured cake pans or 1 9x12 greased and floured cake pan (deep).
Bake at 350 for 35-40 minutes. If removing cake from pan, let cool for about ten minutes before removal. Cool completely. Frost w/cream cheese frosting. Carrot cake will keep well in refrigerator for at least a week.
Cream Cheese Frosting: Soften butter and cream cheese. Cream together with vanilla. Sift in confectioner's sugar and blend well. If too thick, add one teaspoon of milk to thin frosting.
/CAKES