Recipe - Carrot Cake Wcream Cheese Frosting 1

2 cup Sifted flour
2 teaspoon Baking powder
1 One half teaspoon Baking soda
1 teaspoon Salt
2 One half teaspoon Cinnamon
4 lg Eggs
1 One half cup Oil
2 cup Sugar
2 Three fourths cup Coarsely grated carrots
1 cn (8oz) crushed pineapple
(drained)
Three fourths cup Chopped walnuts or pecans
1 cup Shredded sweetened coconut

CREAM CHEESE FROSTING
One half cup Butter or margarine
1 pack (8oz) cream cheese
1 One half teaspoon Vanilla
1 pack (1pound) confectioner's
sugar (start w/about 1/2
pound and add to taste 1
pound may be too sweet)

From: ebergman@phaedrus.Eng.Sun.COM (Eric Bergman)

Date: 15 Sep 1993 00:50:09 GMT
This is from a friend I've been making this for about 12 years. I am a
very big carrot cake fan, and I have yet to taste a better one than this in
any restaurant or friend's house!

Sift together flour, baking powder, soda, salt, and cinnamon. In a large
bowl, mix sugar, oil, and eggs.

Add flour mixture a little at a time, mixing well after each addition. Add
carrots, pineapple, nuts, and coconut and blend thoroughly. Turn into
either: 3 greased and floured cake pans or 1 9x12 greased and floured cake
pan (deep).

Bake at 350 for 3540 minutes. If removing cake from pan, let cool for
about ten minutes before removal. Cool completely. Frost w/cream cheese
frosting. Carrot cake will keep well in refrigerator for at least a week.

Cream Cheese Frosting: Soften butter and cream cheese. Cream together with
vanilla. Sift in confectioner's sugar and blend well. If too thick, add
one teaspoon of milk to thin frosting.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.