Carrot Cake

Best carrot cake ever -- lemon and orange juice cut the sweetness of the frosting to make it just right. Very moist.

Category: Desserts

Cuisine: American

☆☆☆☆

Ready in 1 hour
by othomasnc

Ingredients

2 c. flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 t. salt

2 t. cinnamon

2 c. sugar

1 1/2 c. salad oil

4 Eggs

2 c. carrots finely grated

1 can pineapple (8 oz) drained

1/2 c. chopped nuts

1/2 c. flaked coconut

1 t. vanilla

1/2 cup Butter

8 ounces Cream cheese

1 teaspoon Vanilla

1 lemon and orange juiced

1 pound Confectioners Sugar


Directions

Sift flour, baking powder, soda, salt and cinnamon. Add sugar, salad oil and eggs and mix well. Add carrots, pineapple, nuts, coconut and vanilla. Blend thoroughly. Pour into greased and floured pans and bake as follows: 9" x 13" 350 for 45 minutes 3 round pans 350 for 35-40 minutes Cool completely and ice with cream cheese frosting. Frosting: Combine butter, cream cheese and flavorings. Beat until fluffy. Add confectioners sugar gradually. Add more sugar or juice until proper consistency. Per Serving (excluding unknown items): 6367 Calories; 392g Fat (54.2% calories from fat); 65g Protein; 680g Carbohydrate; 27g Dietary Fiber; 848mg Cholesterol; 6366mg Sodium. Exchanges: 14 Grain(Starch); 4 1/2 Lean Meat; 4 Fruit; 74 Fat; 27 Other Carbohydrates.

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