Carrot cake
Carrot cake
Ingredients/Components
- sugar - 2 c
- vanilla - 1 tsp
- pkg - 1 oz
- vanilla extract - 2 tsp
- salt - 1/2 tsp
- chopped nuts - 1 c
- coconut - 1 c
- grated carrots - 2 c
- buttermilk - 3/4 c
- eggs, beaten - 3 item
- baking soda - 2 tsp
- vegetable oil - 3/4 c
- heavy cream - 2 Tbsp
- all-purpose flour - 2 c
- butter or margarine, softened
- raisins - 1 c
- box confectioners sugar - 1 oz
- ground cinnamon - 2 tsp
- can crushed pineapple undrained - 1 oz
How to make carrot cake:
Cream Cheese Frosting:1/2 c. butter or margarine, softened1 (8 oz.) pkg. cream cheese, softened1 tsp. vanilla1 (16 oz.) box confectioners sugar2 Tbsp. heavy cream In a mixing bowl, combine eggs, oil, buttermilk, sugar and vanilla; mix well. Combine flour, cinnamon, baking soda and salt; stir into egg mixture. Stir in pineapple, carrots, raisins, nuts and coconut. Pour into a greased and floured 13 x 9-inch baking pan. Bake at 350° for 50 to 55 minutes or when it tests done. Remove to cool.In another mixing bowl, combine all frosting ingredients; beat until creamy. Spread on cooled cake.
Recipe categories: Desserts, Cakes, Carrots.
Rating:
Related ingredients:
sugar, brown sugar, butter, shortening, molasses, large carton cool whip, soft oleo, shortening soft
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