webmaster for website problems or comments.| CARROT CAKE | ||
| 2 cups flour | 1 cup chopped walnuts | |
| 2 cups sugar | 2 tsp baking powder | |
| 4 eggs | 2 tsp baking soda | |
| 1½ cups veg. oil | 2 tsp cinnamon | |
| 3 cups fine grated carrot | 1 tsp vanilla | |
| 1 cup coconut | 1 tsp salt | |
| 1 cup chop pineapple, drained | ||
Preheat oven to 325 and generously grease a 9 x 11 baking pan. (If you are planning to remove the cake from the pan, pan should be greased, lined with wax paper and greased again. After cake comes out of oven, peel off paper promptly.) Put ingredients in a large bowl (I use a KitchenAid mixer) in order given (left column and then right column) and then mix thoroughly. Bake in prepared pan for 30 - 40 minutes or until tester comes out clean. (I don't know if it's because I pack the carrots, but I have to cook it much longer to get the tester to come out clean.) |
||
| MY FAVORITE CREAM CHEESE FROSTING | ||
| ½ - 1 stick butter | 3½ cups icing sugar (1# box) | |
| 8 oz cream cheese | 1 cup finely chopped walnuts | |
| 1 tsp vanilla | milk | |
| Combine butter, cream cheese and vanilla. Beat until light and fluffy. Add sugar gradually, beating well. Add nuts and then - gradually milk, until spreadable consistency. I usually use slightly less sugar (until it is thick enough and tastes right) and no milk. | ||
| HOME | Previous | next |
webmaster for website problems or comments.