Carrot cake with coconut cream cheese frosting

Yield: 1 Servings

Measure 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

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

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