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Carrot cake

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Ingredients/Components

all-purpose flour - 2 c
granulated sugar - 2 c
soda - 2 tsp
cinnamon - 2 tsp
corn oil - 1 c
eggs, lightly beaten - 3 item
vanilla extract - 2 tsp
pureed cooked carrots
chopped walnuts - 1 c
shredded coconut - 1 c
crushed pineapple, drained - 3/4 c
Line a 13 x 9-inch pan with wax paper; grease paper
butter, at room temperature - 3 Tbsp
confectioners sugar
juice of 1/4 lemon

How to make carrot cake:

Preheat oven to 350°. Line a 13 x 9-inch pan with wax paper; grease paper. Sift flour, sugar, soda and cinnamon. Add oil, eggs and vanilla and beat well, then add carrots and walnuts, coconut and pineapple. Bake for 1 hour on middle rack. Top with Alma's Cream Cheese Frosting.Alma's Cream Cheese Frosting:4 oz. cream cheese, at room temperature3 Tbsp. butter, at room temperature1 1/2 c. confectioners sugar1/2 tsp. vanilla extract juice of 1/4 lemon Cream cheese and butter. Slowly sift in sugar and confectioners sugar, beating until fully incorporated, no lumps. Stir in vanilla and lemon juice. Makes frosting for 13 x 9-inch cake.

Recipe categories: Desserts, Cakes, Carrots.

Rating:

Average rating: 4, total votes: 5

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