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Receta Carrot Cake With Cream Cheese Frosting
by Global Cookbook

Carrot Cake With Cream Cheese Frosting
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  Raciónes: 12

Ingredientes

  • 2 c. Sifted flour
  • 2 tsp Baking pwdr
  • 1 1/2 tsp Baking soda
  • 1 tsp Salt
  • 2 1/2 tsp Cinnamon
  • 4 lrg Large eggs
  • 1 1/2 c. Oil
  • 2 c. Sugar
  • 2 3/4 c. Coarsely grated carrots
  • 1 can (8-ounce) crushed pineapple (liquid removed)
  • 3/4 c. Minced walnuts or possibly pecans
  • 1 c. Shredded sweetened coconut
  • 1/2 c. Butter or possibly margarine
  • 1 pkt (8-ounce) cream cheese
  • 1 1/2 tsp Vanilla
  • 1 pkt (1-lb.) confectioner's sugar (start w/about 1/2 lb. and add in to taste - 1 lb may be too sweet)

Direcciones

  1. This is from a friend - I've been making this for about 12 years. I am a very big carrot cake fan, and I have yet to taste a better one than this in any restaurant or possibly friend's house!
  2. Sift together flour, baking pwdr, soda, salt, and cinnamon. In a large bowl, mix sugar, oil, and Large eggs.
  3. Add in flour mix a little at a time, mixing well after each addition. Add in carrots, pineapple, nuts, and coconut and blend thoroughly. Turn into either: 3 greased and floured cake pans or possibly 1 9x12 greased and floured cake pan (deep).
  4. Bake at 350 for 35-40 min. If removing cake from pan, let cold for about ten min before removal. Cold completely. Frost w/cream cheese frosting. Carrot cake will keep well in refrigerator for at least a week.
  5. Cream Cheese Frosting: Soften butter and cream cheese. Cream together with vanilla. Sift in confectioner's sugar and blend well. If too thick, add in one tsp. of lowfat milk to thin frosting.
  6. /CAKES