Saturday, November 13, 2010

A delicious carrot cake!

My friend A. S. sent this out to our homeschool group and I made it to mark Husband's arrival from his extended trip to Israel and Jerusalem. (Whatch for photos of his trip tomorrow!)

The cake is fantastic!

Carrot-Pineapple Cake

In a large mixing bowl combine

2 1/4 cups flour
1 1/2 cups brown sugar
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
3/4 teaspoon salt

make a "well" in dry ingredients and add:

1 1/3 cup canola oil
3 eggs
1 1/2 cups shredded carrots
3/4 cup pineapple(sm. can w/ juice)unsweetened
1 1/2 teaspoon vanilla
1 cup coconut
1 cup walnuts

Blend with a spoon, not mixer only until blended. Take care not to over mix. Pour into greased cake pan that has a floured bottom. Bake at 350 for 50-60 min or until a toothpick comes out clean for a 9X13 pan, less for 2 rounds.

Cream cheese Frosting:\double the recipe for a layer cake

3 oz of cream cheese
1Tablespoon butter
1 teaspoon vanilla
2 cups powdered sugar

cream cheese and butter together, add vanilla, add sugar a small amount at a time.

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