Sunday, December 11, 2011


Carrot Cake with Cream Cheese Frosting

Cake:   2 c. flour   
           2 tsp. cinnamon
           2 tsp. baking soda
           ½ tsp. salt
           1½ c. vegetable oil
           2 c. sugar
           3 eggs
           2 tsp. vanilla
           2 c. shredded carrots
           2 c. coconut
           1 can (8 oz.) crushed pineapple with juice
           1 c. chopped nuts

Heat oven to 350º.  Prepare cake:  Sift flour, cinnamon, baking soda and salt.  Set aside.  Beat oil, sugar, eggs and vanilla.  Add dry ingredients and mix well.  Stir in carrots, coconut, pineapple with juice and nuts. Pour into a greased 9 x 13 cake pan. Bake for 45 minutes.  (I used 2  9" cake pans) Cool completely before frosting.

Frosting:   2 pkg. (3 oz) cream cheese - softened
                ½ c. butter - softened
                2½ c. confectioners sugar
                1 tsp. vanilla

Combine cream cheese, butter, sugar and vanilla and beat well.  Frost your cake and enjoy!!

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