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Carrot Cake ~ Kegel's Inn Recipe

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This recipe for Carrot Cake ~ Kegel's Inn is from The Ewart Family Cookbook Project, 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:  
Cake:
2 C Sugar
1.5 C canola oil
3 eggs
2 C flour
2 tsp cinnamon
2 tsp baking soda
1 tsp fine salt
1 8oz can crushed pineapple, undrained
1 7 oz bag shredded sweetened coconut
1 c finely chopped walnuts
2 tsp vanilla extract
2 lg carrots, trimmed and finely shredded (about 2 cups)

Icing: 3 cups confectioners sugar
3/4 lb cream cheese, softened
8 T salted butter, softened
1/2 tsp vanilla extract
Directions:
Directions:
Preheat oven to 350º. Spray a 9" x 13" pan with nonstick spray; set aside. Put sugar, oil, and eggs into a large bowl and whisk until well combined. Add flour, cinnamon, baking soda, and salt and stir with a wooden spoon until just mixed together into a batter. Add pineapple with juice, coconut, walnuts, vanilla, and carrots and gently fold together until combined. Transfer batter to prepared pan, smooth top with a rubber spatula, and bake until deep golden brown and a toothpick inserted in the middle of the cake comes out clean. (50-55 minutes. Cool completely.
Icing: Put the sugar, cream cheese, butter, and vanilla into a large bowl and beat with an electric mixer until fluffy, 4-5 mins.Spread the icing over the cooled cake, refrigerate the cake until completely chilled, approx 3 hours.
Number Of Servings:
Number Of Servings:
12

 

 

 

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