2 c Sifted flour
2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 1/2 ts Cinnamon
4 lg Eggs
1 1/2 c Oil
2 c Sugar
2 3/4 c Coarsely grated carrots
1 cn (8-oz) crushed pineapple
-(drained)
3/4 c Chopped walnuts or pecans
1 c Shredded sweetened coconut
-CREAM CHEESE FROSTING-
1/2 c Butter or margarine
1 pk (8-oz) cream cheese
1 1/2 ts Vanilla
1 pk (1-pound) confectioner’s
-sugar (start w/about 1/2
-pound and add to taste – 1
-lb may be too sweet)
From: ebergman@phaedrus.Eng.Sun.COM (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 9×12 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.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings