CARROT CAKE
2 1/4 C. sifted flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
2 c. sugar
1 1/4 c. oil
4 eggs
2 c. grated carrots
1 (8 1/2 oz.) can crushed and drained pineapple
2/3 c. chopped nuts (I use walnuts and pecans, mixed)
1 c. shredded coconut
Shift dry ingredients. Add sugar, oil and eggs. Mix well. Add carrots, pineapple, nuts and coconut. Blend thoroughly. Bake in 3 - 9"pans, round or square, greased and floured.
Bake at 350* for 45-60 minutes. Cool on racks.
Icing
1/2 c. butter
1 tsp. vanilla
8oz. cream cheese
2 c. powder sugar
combine butter and cream cheese- until creamy. Add vanilla, then sugar- slowly. Beat well-
until light and fluffy.
** I bump-up everything a bit- to make more icing. 3/4 c. butter, 12 oz. cream cheese, 3 c. powder sugar, some vanilla. I like icing:)
Refrigerate this cake. This cake is always so much more amazing the next day!
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