Carrot Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Butter, for greasing the pan
3 cups unbleached all-purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1-1⁄2 cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups shelled walnuts, chopped
1-1/2 cups shredded coconut
1-1/3 cups puréed cooked carrots
3/4 cup drained crushed pineapple
Cream Cheese Frosting (recipe follows)
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Directions: |
Directions:1. Preheat the oven to 350°F. Grease two 9-inch springform pans.
2. Sift the dry ingredients into a bowl. Add the oil, eggs, and
vanilla. Beat well. Fold in the walnuts, coconut, carrots, and
pineapple.
3. Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.
4. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.
Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3 cups confectioners' sugar
1 teaspoon vanilla extract
Juice of 1/2 lemon (optional)
1. Cream together the cream cheese and butter in a mixing bowl.
2. Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps.
3. Stir in the vanilla, and lemon juice if desired.
Frosting for a 2-layer cake |
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Number Of
Servings: |
Number Of
Servings:10 - 12 |
Personal
Notes: |
Personal
Notes: One of my roommates in Belize made this for us on occasion, and we all absolutely loved it! She would, however, leave out the walnuts because they were difficult to find. The cake was still delicious without them.
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