| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cake | 16 | Servings | |
INGREDIENTS
| 2 | c | Sifted flour |
| 2 | ts | Baking powder |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 2 1/2 | ts | Cinnamon |
| 4 | lg | Eggs |
| 1 1/2 | c | Oil |
| 2 | c | Sugar |
| 2 3/4 | c | Coarsely grated carrots |
| 1 | cn | (8-oz) crushed pineapple (drained) |
| 3/4 | c | Chopped walnuts or pecans |
| 1 | c | Shredded sweetened coconut |
| 1/2 | c | Butter or margarine |
| 1 | pk | (8-oz) cream cheese |
| 1 1/2 | ts | Vanilla |
| 1 | pk | (1-pound) confectioner's sugar (start w/about 1/2 pound and add to taste – 1 lb may be too sweet) |
INSTRUCTIONS
CREAM CHEESE FROSTING From: ebergman@phaedrus.Eng.Sun.COM (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. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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