CARROT CAKE WITH CREAM CHEESE FROSTING
FOR THE CAKE:
1 3/4 cups sugar
2 jars (6-7 oz each) junior baby food carrots (or 3 cups grated carrots)
1 (8 oz.) can crushed pineapple, drained
1 cup oil
4 eggs, slightly beaten
2 cups sifted flour
2 tsp. cinnamon
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 cup raisins
1/2 cup nuts
1/2 cup coconut
FOR THE FROSTING:
1 (8 oz.) pkg. cream cheese, softened
1 cup butter or margarine, softened
1 lb. powdered sugar
2 tsp. vanilla
TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.
Beat sugar, carrots, pineapple, oil, and eggs together. Stir in dry ingredients and mix well. Add raisins, nuts, and coconut. Pour batter into prepared pan.
Bake at 350 degrees for 40 minutes or until cake tests done. Set cake in pan on rack to cool.
TO MAKE THE FROSTING:
Beat together ingredients for the frosting. Spread frosting on cooled cake.
Adapted from unknown source |