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New Basics Carrot Cake with Lemon Cream Cheese Frosting Recipe

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This recipe for New Basics Carrot Cake with Lemon Cream Cheese Frosting is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For cake:
2 c. all purpose flour
2 c. sugar
2 t. baking soda
2 t. cinnamon
1 c. corn oil
3 eggs, lightly beaten
2 t. vanilla
1 1/3 c. pureed cooked carrots
1 c. chopped walnuts
1 c. shredded coconut
3/4 c. canned crushed pineapple, drained

Frosting:
4 oz. cream cheese, room temperature
3 T. butter, room temperature
1 1/2 c. powdered sugar
1/2 t. vanilla
juice of 1/4 of a lemon
Directions:
Directions:
Preheat oven to 350º. Grease a 13 x 9" metal cake pan, and then line it with wax paper and grease the wax paper.
Sift flour, sugar, baking soda and cinnamon together in large bowl. Add oil, eggs and vanilla. Beat well. Then fold in the carrots, walnuts, coconut and pineapple.
Pour the batter into the prepared pan. Place on middle rack of oven and bake until edges pull away from the sides of the pan and toothpick comes out clean, about 1 hour.
Cook cake in pan for 10 min. Then invert over a cooling rack and remove wax paper. Cool completely. Put back in pan.

For frosting: cream the cream cheese and butter together in a mixing bowl. Slowly sift in powdered sugar, and beat until there are no lumps. Stir in vanilla and lemon juice. Frost cake.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
90 min.
Personal Notes:
Personal Notes:
When I'm in a hurry, I use carrot baby food instead of steaming and mashing carrots.

 

 

 

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