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Carrot cake

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Ingredients/Components

sugar
eggs - 3 item
vanilla - 1 tsp
pkg - 1 oz
salt
stick margarine - 1/2 item
vegetable oil - 1/2 c
boiling water - 1/3 c
all-purpose flour - 2 c
margarine, softened - 1/2 c
powdered sugar - 4 c
lemon juice - 3 Tbsp
cloves, ground - 1 tsp
grated lemon peel - 2 3
can coconut - 1 item
cinnamon, ground - 1 tsp
nutmeg, ground - 1 tsp
Heat oven to 350°
carrot, shredded finely - 2 c
Margaret uses 2 cups sugar, 4 eggs, 1 1/2 cups oil and 3 cups of carrots in her batter
enough orange juice or milk to make it spread - 1 item

How to make carrot cake:

Pour boiling water on carrots in large mixer bowl. Heat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Mix in remaining ingredients at low speed scraping bowl constantly about for 1 minute. Beat on medium speed for 2 minutes. Pour into pan and bake 45 to 50 minutes. Cool and frost.Lemon Swirl Frosting:1 (3 oz.) pkg. cream cheese, softened1/2 c. margarine, softened4 c. powdered sugar1 tsp. vanilla2 to 3 tsp. grated lemon peel3 Tbsp. lemon juice Beat all ingredients until frosting is fluffy.

Margaret uses 2 cups sugar, 4 eggs, 1 1/2 cups oil and 3 cups of carrots in her batter. She uses Cream Cheese Icing.Cream Cheese Icing:1 lb. powdered sugar1 (8 oz.) pkg. cream cheese1 can coconut enough orange juice or milk to make it spread2 tsp. vanilla1/2 stick margarine

Recipe categories: Desserts, Cakes, Carrots.

Rating:

3.3

Average rating: 3.3, total votes: 7

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Related ingredients:

graham cracker crumbs, sugar, cream cheese, eggs, vanilla