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Carrot Cake recipe
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To make Carrot Cake you will need
Ingredients
| 3 | large | Eggs, beaten * | | 2 | cups | Sugar * | | 1 | cup | Plus 2 Tbsp salad oil | | 2 | cups | Plus 1 Tbsp sifted cake flour * | | 1 1/8 | teaspoons | Cinnamon | | 1 1/2 | teaspoons | Salt | | 1 | tablespoon | Baking soda | | 1 1/2 | cups | Shredded coconut | | 2 | cups | Grated carrots | | 1 | cup | Plus 2 Tbsp crushed, drained pineapple | | 1 | cup | Plus 2 Tbsp crushed walnuts | | 1 | cup | Raisins Frosting: | | 1/2 | cups | Softened margarine or butter | | 8 | ounces | Softened cream cheese | | 1 | pound | Confectioners sugar | | 1 | teaspoon | Vanilla extract |
Instructions
Preheat oven to 350. Grease and flour three 8" layer pans. Combine eggs,
sugar and oil. Beat on high speed until creamy and thick, 3-5 minutes.
Sift together flour, cinnamon, salt and baking soda. Slowly add 1/3 of the
dry ingredients to egg mixture; beat well. Repeat with remaining dry
ingredients, beating well after each addition. Batter will be extrememly
stiff; it may be necessary to blend with a spatula or spoon. One by one,
fold in carrots, coconut, pineapple, walnuts and raisins.
Divide batter between the 3 prepared cake pans. Bake at 350 for 40-45
minutes, arranging cake pans in oven once. The cake is done when the tester
inserted in center comes out clean. Let cake cool in pans 5 minutes. Turn
out onto rack to cool completely.
When cakes are cool, prepare frosting: combine margarine, cream cheese,
sugar and vanilla. Beat until smooth. Frost cake.
Enjoy your Carrot Cake
How much is in a cup?
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Sat 12 Jul 2008
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