14 karat cake w/cream cheese frosting
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1¾ | cup | Sugar |
| 1¼ | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Cinnamon |
| ¾ | cup | Olive oil |
| ½ | cup | Milk |
| 3 | larges | Eggs |
| 3 | cups | Finely grated raw carrots (up to) |
| 1 | cup | Chopped pecans |
| 6 | ounces | Cream cheese; softened |
| 6 | tablespoons | Butter; softened |
| 2¼ | cup | Powdered sugar |
| ¾ | teaspoon | Vanilla extract |
| ⅓ | cup | Coconut |
| ⅓ | cup | Raisins |
| ⅓ | cup | Chopped pecans |
Directions
FROSTING
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: smorine@... (Suzanne Morine) Grease and flour a 9X13X2" pan. Preheat oven to 350 F. Sift flour, sugar, soda, salt, and cinnamon together. In a mixing bowl, combine dry ingredients with oil, milk, and eggs. Blend on low speed for about 1 minute. Add carrots and nuts and mix until well blended. Bake at 350 F for 40 to 45 minutes or until wooden pick inserted comes out clean. Cool thorough and frost with cream cheese frosting.
Frosting: Combine cream cheese, butter, and vanilla. Add powdered sugar and beat until light and fluffy. Blend in coconut, nuts, and raisins.
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