Carrot Cake W/cream Cheese Frosting #1

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Try this Carrot Cake W/cream Cheese Frosting #1 recipe, or contribute your own. "Cream Cheese" and "Cakes" are two of the tags cooks chose for Carrot Cake W/cream Cheese Frosting #1.


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1 1/2 ts Baking soda
1 cn (8-oz) crushed pineapple
4 lg Eggs
1 ts Salt
2 c Flour; sifted
2 1/2 ts Cinnamon
3/4 c Chopped walnuts or pecans
1 1/2 c Vegetable oil
1 pk (8-oz) cream cheese
2 c Sugar
1 1/2 ts Vanilla
2 3/4 c Coarsely grated carrots
1 c Shredded sweetened coconut
1/2 c Butter or margarine
2 ts Baking Powder

Original recipe makes 16 Servings



From: ebergman@phaedrus.Eng.Sun.COM (Eric Bergman) Date: 15 Sep 1993 00:50:09 GMT This is from a friend -- Ive been making this for about 12 years. I am a very big carrot cake fan, and I have yet to taste a better one than this in any restaurant or friends house! Sift together flour, baking powder, soda, salt, and cinnamon. In a large bowl, mix sugar, oil, and eggs. Add flour mixture a little at a time, mixing well after each addition. Add carrots, pineapple, nuts, and coconut and blend thoroughly. Turn into either: 3 greased and floured cake pans or 1 9x12 greased and floured cake pan (deep). Bake at 350 for 35-40 minutes. If removing cake from pan, let cool for about ten minutes before removal. Cool completely. Frost w/cream cheese frosting. Carrot cake will keep well in refrigerator for at least a week. Cream Cheese Frosting: Soften butter and cream cheese. Cream together with vanilla. Sift in confectioners sugar and blend well. If too thick, add one teaspoon of milk to thin frosting. REC.FOOD.RECIPES ARCHIVES /CAKES From archives. Downloaded from G Internet, G Internet.

Calories Per Serving: 742 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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