Carrot cake
Carrot cake
Ingredients/Components
- sugar - 2 c
- cinnamon - 2 tsp
- eggs - 3 item
- vanilla - 2 tsp
- pkg
- salt - 1 tsp
- flour - 2 c
- baking soda - 2 tsp
- chopped nuts optional - 1 c
- box confectioners sugar - 1 item
- shredded carrots - 2 c
- can crushed pineapple with juice - 1 3/4
- corn oil
- bag coconut - 1 (7
- stick soft margarine - 1 item
How to make carrot cake:
Frosting:2 (3 oz.) pkg. cream cheese1 box confectioners sugar1 stick soft margarine1/2 tsp. vanilla In a large bowl, mix together oil and sugar. Add the eggs and beat well with electric mixer. Sift together the flour, cinnamon, soda and salt. Add to oil mixture. Mix with a spoon. Fold in remaining ingredients, except frosting. Pour into lightly greased and floured 13 x 10 1/2-inch pan. Bake in preheated 350° oven for 45 minutes. Frost when cool.Frosting: Mix all ingredients with an electric mixer until creamy and smooth.
Note: Covered, this cake will stay moist for several days. Also freezes well.
Recipe categories: Desserts, Cakes, Carrots.
Rating:
Related ingredients:
pkg, butter, egg, stick butter, broad noodles, stick butter room temperature, each pkg, can chunky pineapple, roll pillsbury sugar cookie dough, cranberries, coarsely chopped
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