Carrot Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 Cups Brown Sugar or Brown Sugar Free Substitute
1 Cup Cooking Oil
2 1/4 Cups Flour
1/4 Cup Cornstarch
1/2 Cup Yogurt
3 Eggs
1- 8 oz Can Blended Crushed Pineapples in Heavy (drained)
3 - 3.5 oz Container Gerber Baby Food Carrots (2nd food or jr.)
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
1/2 Teaspoons Baking Soda
2 1/2 Teaspoons Ground Cinnamon
1/2 Teaspoon Nutmeg
1 3/4 Teaspoons Ground Ginger
3/4 Teaspoon Ground Cloves
3 Teaspoons Vanilla Extract
1 Cup Chopped Pecans (optional)
1 Cups Very Finely Chopped Coconut Flakes
Add another teaspoon vanilla if Sugar Free Substitute was used
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Directions: |
Directions:Add the ingredients except pecans and stir. Add pecans last or the cinnamon will make the nuts dark. Bake at 320 degrees for 35 minutes or until done in a flat greased and floured pan. Cool in pan for 15 minutes before removing from pan.
Cook cake on 315 degrees if Sugar Free Substitute was used.
Cream Cheese Frosting
1 Cup Butter, softened
1 1/2 Cups Package Cream Cheese, softened
4 1/2 Cups Powdered Sugar or Sugar Free Powdered Sugar Substitute
2 Teaspoons Vanilla
1 Teaspoon Lemon Extract
1 Cup Finely Shredded Coconut Flakes
2 Cups Pecans, pieces
Add another teaspoon of vanilla if Sugar Free Powdered Substitute was used
Add all ingredients and stir. Spread frosting over cake. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
Notes: |
Personal
Notes: This recipe was found by someone and passed on to me without giving the owner. I added the Brown Sugar Free Substitute, Nutmeg, Ginger, Coconut, Lemon Juice and Cloves. It's good !
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