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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, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Nee
Added: Saturday, October 25, 2008


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

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

Preheat oven to 350. 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:
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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