| 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.
A Message from our Provider:
“Peace starts with a smile.”