 |
|
|
|
 |
|
 |
| |
| Home -> [Cakes, Carrot, Desserts] -> [Favorite carrot cake Recipe] |
Favorite carrot cake
|
| Artist: |
_ |
Yield: |
16 |
| Categories: |
Cakes, Carrot, Desserts |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| | CAKE | | 2
| cup | Flour | | 2
| tsp | Baking soda | | 2
| tsp | Ground cinnamon | | 1/2
| tsp | Salt | | 3/4
| cup | Oil | | 3/4
| cup | Buttermilk | | 3
| | Eggs | | 2
| cup | Granulated sugar | | 2
| cup | Carrots, shredded | | 8
| oz | Crushed pineapple, drained | | 1 1/3
| cup | Baker's Angel Flake Coconut | | 1
| cup | Walmuts, chopped | | | GLAZE | | 3/4
| cup | Granulated sugar | | 1/3
| cup | Buttermilk | | | FROSTING | | 8
| oz | Cream cheese, softened | | 1/4
| cup | Touch of Butter Spread | | | Softened | | 1
| tsp | Vanilla | | 1
| lbs | Powdered sugar, sifted |
|
Procedures:
| 1 | Cake: heat oven to 350 degrees. | | 2 | Mix flour, baking soda, cinnamon and salt; set aside. | | 3 | Whisk oil, buttermilk and eggs in large bowl until well blended. | | 4 | Add granulated sugar, carrots, pineapple, coconut, walnuts and flour mixture; mix well. | | 5 | Pour into greased and floured 13 x 9-inch baking pan. | | 6 | Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. | | 7 | Glaze: heat granulated sugar and buttermilk in saucpan over low heat until sugar is dissolved. | | 8 | Pour over hot cake; cool. | | 9 | Frosting: beat cream cheese and spread at medium speed with electric mixer until light and fluffy. | | 10 | Blend in : 07/23/92 7:40 pm vanilla. | | 11 | Gradually add powdered sugar, beating until blended. | | 12 | Frost glazed cake; refrigerate |
|
|
|
|
|
|
|
|
|
|
