xXdReaXx
06-17-2005, 04:42 AM
this one is a lil different. but every person i've met who hates carrot cake is in shock over this one when i show them how a great carrot cake can tste :fawkdance
2 C. all purpose flour
2 C. granulated sugar
2 t. baking soda
2 t. cinnamon
1 c. corn oil
3 eggs, lightly beaten
2 t. vanilla extract
1 1/3 c. cooked and purred carrots (cook the carrots, then stick em in a blender or food processor)
1 c. chopped walnuts (I grind them a little finer than most)
1 c. shredded coconut
3/4 c. crushed pineapple, drained completely.
1. Preheat oven to 350. Grease and flour a 13 x 9 cake pan
2. Sift all dry ingredients. Add oil, eggs, and vanilla and beat well.
3. Fold in carrots, walnuts, coconut and pineapple
4. Pour batter into pan, bake 1 hour on middle rack until tooth pick inserted in center comes out clean.
5. Cool 10 minutes and remove from pan, cool for another hour.
6. Frost with cream cheese icing.
Cream cheese Icing
4 oz. cream cheese, room temperture
3 tablespoons unsalted butter, room temperture
1 1/2 cups powdered sugar
1/2 t. vanilla
juice from 1/4 lemon
1. Cream together butter and c.c.
2. slowly sift in powdered sugar
3. add vanilla and lemon
2 C. all purpose flour
2 C. granulated sugar
2 t. baking soda
2 t. cinnamon
1 c. corn oil
3 eggs, lightly beaten
2 t. vanilla extract
1 1/3 c. cooked and purred carrots (cook the carrots, then stick em in a blender or food processor)
1 c. chopped walnuts (I grind them a little finer than most)
1 c. shredded coconut
3/4 c. crushed pineapple, drained completely.
1. Preheat oven to 350. Grease and flour a 13 x 9 cake pan
2. Sift all dry ingredients. Add oil, eggs, and vanilla and beat well.
3. Fold in carrots, walnuts, coconut and pineapple
4. Pour batter into pan, bake 1 hour on middle rack until tooth pick inserted in center comes out clean.
5. Cool 10 minutes and remove from pan, cool for another hour.
6. Frost with cream cheese icing.
Cream cheese Icing
4 oz. cream cheese, room temperture
3 tablespoons unsalted butter, room temperture
1 1/2 cups powdered sugar
1/2 t. vanilla
juice from 1/4 lemon
1. Cream together butter and c.c.
2. slowly sift in powdered sugar
3. add vanilla and lemon