Not so Heart-Smart Carrot Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups unbleached all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon cinnamon
1 ½ cups corn oil
2 large eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups shelled walnuts, chopped
1 1/2 cups shredded coconut
1 1/2 cups pureed cooked carrots
3/4 cup drained crushed pineapple
Cream Cheese Frosting
8 ounces cream cheese at room temperature
6 tablespoons butter at room temperature
3 cups confectioners sugar (icing)
1 teaspoon vanilla extract
Juice of ½ lemon (optional)
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Directions: |
Directions:Preheat oven to 350º
Grease 2 9-inch springform pans.
Sift dry ingredients into bowl. Add oil, eggs and vanilla. Beat Well.
Fold in walnuts, coconut, carrots and pineapple.
Pour batter into the prepared pans. Set on the middle rack of the oven for 50 minutes or until the edges have pulled away from the sides of the pan and a cake tester inserted in the center of the cake comes out clean.
Cook on a cake rack for about 3 hours. Prepare Cream Cheese Frosting. Cream together cream cheese and butter in a mixing bowl
Slowly sift in confectioner’s sugar and continue beating until fully mixed. Mixture should be fee of lumps. Stir in vanilla, and lemon juice.
Fill cake and frost sides with cream cheese icing. Dust top with confectioner’s sugar. As an extra treat put toasted coconut around the sides over the icing. |
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Number Of
Servings: |
Number Of
Servings:10 - 12 |
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