Cookies, Candy & Desserts |
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Carrot Cake I - 1997
Recipe courtesy of Karen Denise Brooks
INGREDIENTS
CAKE
PREPARATION
Cake: Combine all ingredients, and mix until smooth. Pour into 2 - 9" greased and floured cake pans. Bake at 350 for 35 to 40 minutes, or until knife comes out clean. Cool completely before frosting.
Frosting: Blend butter and cream cheese until smooth. Add remaining ingredients and mix until smooth. Store in refrigerator until ready to use.
CAKE
- 2 cups flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 cups sugar
- 1 ½ cups oil
- 2 cups carrots -- grated
- 4 eggs
- 8 ½ ounces canned pineapple
- ½ cup butter -- softened
- 8 ounces cream cheese -- softened
- 1 teaspoon vanilla
- 1 pound powdered sugar
- ½ cup pecans -- chopped
- ½ cup coconut
PREPARATION
Cake: Combine all ingredients, and mix until smooth. Pour into 2 - 9" greased and floured cake pans. Bake at 350 for 35 to 40 minutes, or until knife comes out clean. Cool completely before frosting.
Frosting: Blend butter and cream cheese until smooth. Add remaining ingredients and mix until smooth. Store in refrigerator until ready to use.