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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Carrot Cake Recipe

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This recipe for Carrot Cake is from Carol's Family and Friends Cookbook, 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:  
Two cups of flour
Two cups of sugar
One teaspoon baking powder
One teaspoon baking sofa
One teaspoon vanilla
Two tablespoons cinnamon
2/3 vegetable or avocado oil
14 ounces drained crushed pineapple
Two cups grated carrots folded in.
Moist fresh coconut to cover cake.
Mix all ingredients.Split batter between the two pans
Directions:
Directions:
Heat oven to 350 degrees. Line two sprayed layer cake pans with parchment paper and spray paper.
Split the batter between the two pans and bake for 40 minutes or until a toothpick comes out clean.

Icing

Eight ounces cream cheese softened. Add three cups icing sugar and one teaspoon vanilla.
Beat with an electric mixer until smooth. May end to add a teaspoon of milk.

When Cake. Is cool platter, put icing between layers, then cover cake with icing.

Cover whole cake with coconut.

This is my mom’s recipe....better the second day..so moist....an amazing cake!

 

 

 

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