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Carrot CakeCakes, Cookies & Candy
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Submitted by Maw Maw for Manzie
on Tuesday, December 09, 2003
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| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 40 minutes |
| Ready In: | 1 hour, 10 minutes |
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Carrot cakes are a very popular treat for family gatherings or holidays. How wonderful to get a sweet treat with your beta carotene and vitamin A! |
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| Ingredients |
| CARROT CAKE |
2 cups sugar |
| 4 eggs |
1 1/2 cup cooking oil |
| 2 cups flour |
2 tsp cinnamon |
| 1/4 tsp salt |
2 tsp baking soda |
| 3 cups grated carrots |
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| ICING FOR CAKE |
8 ounces package cream cheese |
| 1 stick oleo, butter or margarine |
1 tsp vanilla |
| 1 box (2 cups) powdered sugar |
1/2 cup chopped pecans |
| 1 can coconut |
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| | | Directions | The Carrot Cake: Preheat oven to 325 degrees. In a large glass bowl cream the sugar and eggs. Add the cooking oil and blend thoroughly. Combine the flour, cinnamon, salt and soda. Add gradually to the mixture; mixing well. Add the grated carrots to the mixture.
For a Layer Cake: Pour batter into two greased and floured 9-inch cake pans. Bake at 325F for 35 to 40 minutes. Test with cake tester or toothpick. Cool before frosting.
For a Tube Cake: Pour batter into a 10-inch tube or fluted pan. Bake at 325F for 50-60 minutes. Test with cake tester or toothpick. Cool in pan, then invert on serving plate and frost.
For a Sheet Cake: Pour batter into a greased and floured 9 x 13-inch pan. Bake at 325F for 50-60 minutes. Test with cake tester or toothpick. Cool before frosting.
Icing for the cake: Blend the softened cream cheese, butter and vanilla with an electric mixer. Beat in the sugar, a little at a time. Add the coconut and pecans and mix well. Frost your cake and enjoy! Goes great with good coffee and good company
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