Carrot Cake (rice) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: All-purpose flour,
2 cup: Sugar,
1/2 tsp: Salt,
1 tsp: Baking soda,
2 tsp: Ground cinnamon,
3: Eggs,
1 1/2 cup: Vegetable oil,
2 cup: Finely grated carrots,
1 tsp: Vanilla extract,
1 cup: Well-drained crushed pineapple,
1 cup: Shredded coconut,
1 cup: Chopped nuts, divided CREAM CHEESE FROSTING:
2 package: , (3 ounces each) cream cheese, softened
3 cup: Confectioners sugar,
6 tbsp: Butter or margarine, softened
1 tsp: Vanilla extract,
Directions:
In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and
vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup
nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at
350! for 50-60 minutes or until cake tests done. Cool. Combine
frosting ingredients in a small bowl; mix until well blended. Frost
cooled cake. Sprinkle with remaining nuts. Store in refrigerator.
Yield: 12-1 6 servings. From the files of Al Rice, North Pole Alaska.
Feb 1994
Source from luhu.jp
vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup
nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at
350! for 50-60 minutes or until cake tests done. Cool. Combine
frosting ingredients in a small bowl; mix until well blended. Frost
cooled cake. Sprinkle with remaining nuts. Store in refrigerator.
Yield: 12-1 6 servings. From the files of Al Rice, North Pole Alaska.
Feb 1994
Source from luhu.jp
Tags
Cakes