Carrot cake (rice)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 2 | cups | Sugar |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
| 2 | teaspoons | Ground cinnamon |
| 3 | Eggs | |
| 1½ | cup | Vegetable oil |
| 2 | cups | Finely grated carrots |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | Well-drained crushed pineapple |
| 1 | cup | Shredded coconut |
| 1 | cup | Chopped nuts, divided CREAM CHEESE FROSTING: |
| 2 | packs | (3 ounces each) cream cheese, softened |
| 3 | cups | Confectioners' sugar |
| 6 | tablespoons | Butter or margarine, softened |
| 1 | teaspoon | Vanilla extract |
Directions
In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and ½ cup nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350! for 50-60 minutes or until cake tests done. Cool. Combine frosting ingredients in a small bowl; mix until well blended. Frost cooled cake. Sprinkle with remaining nuts. Store in refrigerator.
Yield: 12-1 6 servings. From the files of Al Rice, North Pole Alaska.
Feb 1994