Carrot cake w/cream cheese frosting #1

16 Servings

Ingredients

Quantity Ingredient
2 cups Sifted flour
2 teaspoons Baking powder
1½ teaspoon Baking soda
1 teaspoon Salt
2½ teaspoon Cinnamon
4 larges Eggs
1½ cup Oil
2 cups Sugar
2¾ cup Coarsely grated carrots
1 can (8-oz) crushed pineapple (drained)
¾ cup Chopped walnuts or pecans
1 cup Shredded sweetened coconut
½ cup Butter or margarine
1 pack (8-oz) cream cheese
1½ teaspoon Vanilla
1 pack (1-pound) confectioner's sugar (start w/about 1/2 pound and add to taste - 1 lb may be too sweet)

Directions

CREAM CHEESE FROSTING

From: ebergman@... (Eric Bergman) Date: 15 Sep 1993 00:50:09 GMT

This is from a friend -- I've been making this for about 12 years. I am a very big carrot cake fan, and I have yet to taste a better one than this in any restaurant or friend's house! Sift together flour, baking powder, soda, salt, and cinnamon. In a large bowl, mix sugar, oil, and eggs. Add flour mixture a little at a time, mixing well after each addition. Add carrots, pineapple, nuts, and coconut and blend thoroughly. Turn into either: 3 greased and floured cake pans or 1 9x12 greased and floured cake pan (deep).

Bake at 350 for 35-40 minutes. If removing cake from pan, let cool for about ten minutes before removal. Cool completely. Frost w/cream cheese frosting. Carrot cake will keep well in refrigerator for at least a week.

Cream Cheese Frosting: Soften butter and cream cheese. Cream together with vanilla. Sift in confectioner's sugar and blend well. If too thick, add one teaspoon of milk to thin frosting.

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