Judys Rich Rich Carrot Cake - Pjxg05a Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
Judy Garnett,
CAKE
2 cup: Sugar,
1 Small: can crushed pineapple,
1 1/2 cup: Crisco oil,
1 tsp: Vanilla,
2 cup: Carrots, grate,pack
1 tsp: Cinnamon,
2 tsp: Baking powder,
1 tsp: Salt,
2 tsp: Baking soda,
2 cup: All-purpose flour,
4: Eggs,
CREAM CHEESE FROSTING
1 lbs: 10x powdered sugar,
1 cup: Pecans, chopped
8 ounce: Cream cheese,
1 cup: Flaked coconut,
1/2 Stick: margarine,
2 tsp: Lemon juice,
Directions:
For Cake: Blend sugar and oil. Beat well. Add eggs one at a time. Sift
flour and other dry ingredients at least twice. Add flour to oil/egg
mixture. Add remaining cake ingredients. Pour batter into 3 greased
and floured cake pans (Line with waxed paper). Bake at 325 degrees
for 30-40 minutes. For Icing: Cream margarine and cream cheese. Add
sugar, lemon juice and nuts, and coconut. Frost between layers, tops
and sides. I made more of these cakes when I was catering than I
could ever count. Its extremely rich and yummy. Judy Garnett
Source from luhu.jp
flour and other dry ingredients at least twice. Add flour to oil/egg
mixture. Add remaining cake ingredients. Pour batter into 3 greased
and floured cake pans (Line with waxed paper). Bake at 325 degrees
for 30-40 minutes. For Icing: Cream margarine and cream cheese. Add
sugar, lemon juice and nuts, and coconut. Frost between layers, tops
and sides. I made more of these cakes when I was catering than I
could ever count. Its extremely rich and yummy. Judy Garnett
Source from luhu.jp