Saturday, April 11, 2009

Carrot Cake Recipe

2 cups unsifted unbleached flour
2 1/2 t baking soda
3 eggs
1 (8oz) can crushed pineapple in juice
2 tsp cinnamon
2 cups grated carrots
1 cup veg oil
1 1/3 cups flaked coconut
2 cups sugar
1/2 cup chopped walnuts

Mix flour, baking soda, cinn, salt in a bowl
Lightly beat oil, sugar, eggs till smooth
Add flour mixture, beat until smooth
Fold in pineapple, carrots, coconut and nuts

Grease a tube, bundt pan, or 13x9x2 pan
Bake at 350 degrees for 50-60 minutes, till slightly firm

Remove from oven and cool on rack

Cream cheese coconut frosting
1 cup toasted coconut for topping (optional)
1 3oz pkg real Philadelphia cream cheese
1/4 cup unsalted butter-room temp.
3 cups confectioner's sugar
tiny pinch of salt
1 tablespoon of milk or more for desired consistency
1/2 t vanilla

With electric mixer beat cream cheese & butter
alternate adding the sugar, tiny bit of salt, milk and vanilla
beat until smooth

if adding toasted coconut
melt 1 tablespoon of butter in fry pan on medium heat
add desired amount of sweetened coconut
cook and toss till coconut is a tiny bit browned

Frost entire cake and sprinkle half or entire cake with coconut

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