BABY FOOD CARROT CAKE
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
4 large eggs
2 jars (6 ounces each) baby food carrots
1 (8 ounce) can crushed pineapple, well drained
1 cup chopped walnuts (plus additional for garnish)
1 cup coconut (plus additional for garnish)
Cream Cheese Frosting (recipe follows)
Preheat oven to 350 degrees F. Grease and flour a (13x9-inch) baking pan.
In a large mixing bowl, combine dry ingredients and mix well. Add oil, eggs and baby-food carrots and mix on low speed until well-combined. Fold in drained pineapple, nuts and coconut. Pour into prepared pan.
Bake for approximately 50-55 minutes or until center tests done. Cool completely before frosting.
Frost cake and sprinkle top with additional chopped walnuts and coconut. Refrigerate.
CREAM CHEESE FROSTING
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4 cups powdered sugar
In a large bowl, beat cream cheese and butter until smooth. Add vanilla and powdered sugar and beat until desired spreading consistency.
Makes 1 (13x9-inch) cake
Source: Hartford Courant, May 25, 2006
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
4 large eggs
2 jars (6 ounces each) baby food carrots
1 (8 ounce) can crushed pineapple, well drained
1 cup chopped walnuts (plus additional for garnish)
1 cup coconut (plus additional for garnish)
Cream Cheese Frosting (recipe follows)
Preheat oven to 350 degrees F. Grease and flour a (13x9-inch) baking pan.
In a large mixing bowl, combine dry ingredients and mix well. Add oil, eggs and baby-food carrots and mix on low speed until well-combined. Fold in drained pineapple, nuts and coconut. Pour into prepared pan.
Bake for approximately 50-55 minutes or until center tests done. Cool completely before frosting.
Frost cake and sprinkle top with additional chopped walnuts and coconut. Refrigerate.
CREAM CHEESE FROSTING
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4 cups powdered sugar
In a large bowl, beat cream cheese and butter until smooth. Add vanilla and powdered sugar and beat until desired spreading consistency.
Makes 1 (13x9-inch) cake
Source: Hartford Courant, May 25, 2006
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