Carrot Cake With Creamy Frosting
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cake | 16 | Servings | |
INGREDIENTS
| 2 1/2 | c | Flour |
| 2 | t | Baking soda |
| 1 | t | Cinnamon |
| 1 | t | Salt |
| 2 | c | Sugar |
| 1 | c | Oil |
| 2 | t | Vanilla |
| 2 | Eggs | |
| 2 | c | Shredded carrots |
| 1 | 8.25-oz crushed pineapple | |
| well drained | ||
| 1/2 | c | Raisins |
| 1/2 | c | Chopped nuts |
| 8 | oz | Softened cream cheese |
| 2 1/2 | c | Powdered sugar |
| 6 | T | Softened butter or margarine |
| 2 | t | Vanilla |
| 1 | c | Coconut |
| 1/2 | c | Chopped nuts |
INSTRUCTIONS
From: Glenn/Sharon Gorman <Ranger@Halcyon.com> 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 1/2 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 1/2 cup chopped nuts. Spread over cooled cake. 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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Nutrition (calculated from recipe ingredients)
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Calories: 602
Calories From Fat: 260
Total Fat: 29.8g
Cholesterol: 39.5mg
Sodium: 418.5mg
Potassium: 194.9mg
Carbohydrates: 81.4g
Fiber: 2.3g
Sugar: 62.8g
Protein: 5.3g