Carrot cake with coconut cream cheese frosting
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 1 | cup | Oil |
| 2 | cups | Flour |
| 2 | cups | Sugar |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Nutmeg |
| ¼ | teaspoon | Allspice |
| ¼ | teaspoon | Ground cloves |
| 1 | pounds | Grated carrots |
| ¾ | cup | Chopped nuts |
| 1 | cup | Raisins |
| 4 | tablespoons | Butter or marg. |
| 2 | cups | Coconut |
| 8 | ounces | Cream cheese |
| 2 | tablespoons | Milk |
| 1 | Box confectioners sugar | |
| ½ | teaspoon | Vanilla |
Directions
CAKE
FROSTING
Beat eggs until foamy, add oil slowly, add dry ingredients, beat until smooth. Add carrots, nuts, and raisins. Makes either (1) 9x13 or (3) 9" layers; grease and flour pans. Bake in 350 oven for 25-40 minutes (least time for layers).
frosting: Melt 2 tbls. butter in skillet, add coconut stirring constantly over low heat until browned. Cool. Cream remaining butter, cream cheese, milk, and vanilla. Beat in sugar and 1½ cups coconut. Frost cooled cake, sprinkle with remaining coconut. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Susan <stitches@...> on Aug 17, 1997