Earlene Sharps Carrot Cake Recipe
Yield: 1 cakeRecipe by luhu.jp
Ingredients:
CARROT CAKE
1 1/2 cup: Corn oil,
2 1/2 tsp: Cinnamon,
1 3/4 cup: Sugar,
1 1/2 tsp: Vanilla,
3: Eggs,
2 cup: Peeled & grated Carrots,
2 cup: Flour,
1 cup: Walnuts,
2 tsp: Baking soda,
1/2 cup: Flaked coconut,
1 tsp: Salt,
8 ounce: Drained pineapple,
CREAM CHEESE ICING
16 ounce: Cream cheese,
1 tsp: Vanilla,
1 1/2 cup: Confectioners sugar,
Directions:
Beat together oil, sugar, and eggs until well-combined. In a separate
bowl, sift together flour, baking soda, salt and cinnamon; add to
sugar and egg mixture. Stir in vanilla, mixing well. Add carrots,
walnuts, coconut and pineapple. Mix until well-blended.
Pour batter into a greased and floured 9- or 10-inch bundt pan. Bake
at 350 degrees for about an hour. Cool on cake rack; remove pan.
Cover with cream cheese icing and garnish with grated carrots and
nuts.
ICING: Cream together 2 (8 oz) packages of cream cheese with 1-1/2
cups confectioners sugar and 1 teaspoon vanilla.
Source from luhu.jp
bowl, sift together flour, baking soda, salt and cinnamon; add to
sugar and egg mixture. Stir in vanilla, mixing well. Add carrots,
walnuts, coconut and pineapple. Mix until well-blended.
Pour batter into a greased and floured 9- or 10-inch bundt pan. Bake
at 350 degrees for about an hour. Cool on cake rack; remove pan.
Cover with cream cheese icing and garnish with grated carrots and
nuts.
ICING: Cream together 2 (8 oz) packages of cream cheese with 1-1/2
cups confectioners sugar and 1 teaspoon vanilla.
Source from luhu.jp
Tags
Cake/cookie