Carrot cake with creamy frosting

Yield: 16 Servings

Measure Ingredient
2½ cup Flour
2 teaspoons Baking soda
1 teaspoon Cinnamon
1 teaspoon Salt
2 cups Sugar
1 cup Oil
2 teaspoons Vanilla
2 \N Eggs
2 cups Shredded carrots
1 can (8.25-oz) crushed pineapple; well drained
½ cup Raisins
½ cup Chopped nuts
8 ounces Softened cream cheese
2½ cup Powdered sugar
6 tablespoons Softened butter or margarine
2 teaspoons Vanilla
1 cup Coconut
½ cup Chopped nuts


From: Glenn/Sharon Gorman <Ranger@...> Date: Fri, 12 Aug 1994 23:22:00 GMT Heat oven to 350 degrees. Grease and flour a 13x9x2 inch pan. In medium bowl combine flour, baking soda, salt and cinnamon; set aside. In large bowl, combine sugar, oil, 2 teaspoons vanilla and eggs; beat well. Stir in flour mixture; mix well. Stir in carrots, pineapple, raisins and ½ cup nuts. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes or until cake springs back when touched lightly in center. Cool completely.

Creamy Frosting: In medium bowl combine cream cheese, powdered sugar, butter and 2 teaspoons vanilla; beat until smooth. Stir in coconut and ½ cup chopped nuts. Spread over cooled cake.



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