Carrot cake with coconut cream cheese frosting

1 Servings

Ingredients

Quantity Ingredient
4 Eggs
1 cup Oil
2 cups Flour
2 cups Sugar
2 teaspoons Baking soda
1 teaspoon Salt
2 teaspoons Cinnamon
1 teaspoon Nutmeg
¼ teaspoon Allspice
¼ teaspoon Ground cloves
1 pounds Grated carrots
¾ cup Chopped nuts
1 cup Raisins
4 tablespoons Butter or marg.
2 cups Coconut
8 ounces Cream cheese
2 tablespoons Milk
1 Box confectioners sugar
½ teaspoon Vanilla

Directions

CAKE

FROSTING

Beat eggs until foamy, add oil slowly, add dry ingredients, beat until smooth. Add carrots, nuts, and raisins. Makes either (1) 9x13 or (3) 9" layers; grease and flour pans. Bake in 350 oven for 25-40 minutes (least time for layers).

frosting: Melt 2 tbls. butter in skillet, add coconut stirring constantly over low heat until browned. Cool. Cream remaining butter, cream cheese, milk, and vanilla. Beat in sugar and 1½ cups coconut. Frost cooled cake, sprinkle with remaining coconut. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Susan <stitches@...> on Aug 17, 1997

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