Carrot cake w/cream cheese frosting #1
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sifted flour |
| 2 | teaspoons | Baking powder |
| 1½ | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 2½ | teaspoon | Cinnamon |
| 4 | larges | Eggs |
| 1½ | cup | Oil |
| 2 | cups | Sugar |
| 2¾ | cup | Coarsely grated carrots |
| 1 | can | (8-oz) crushed pineapple (drained) |
| ¾ | cup | Chopped walnuts or pecans |
| 1 | cup | Shredded sweetened coconut |
| ½ | cup | Butter or margarine |
| 1 | pack | (8-oz) cream cheese |
| 1½ | teaspoon | Vanilla |
| 1 | pack | (1-pound) confectioner's sugar (start w/about 1/2 pound and add to taste - 1 lb may be too sweet) |
Directions
CREAM CHEESE FROSTING
From: ebergman@... (Eric Bergman) Date: 15 Sep 1993 00:50:09 GMT
This is from a friend -- 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.
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