July 9, 2009

Carrot Cake with Creamy Coconut Frosting

Lindsay Walden
2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon, if desired
2 cups sugar
1 cup oil
2 teaspoons vanilla
2 eggs
2 cups shredded carrots
1 (8 ¼-oz.) can crushed pineapple, well drained
½ cup raisins
½ cup chopped nuts

1 (8-oz.) pkg cream cheese, softened
2 ½ cups powdered sugar
6 tablespoons margarine or butter, softened
2 teaspoons vanilla
1 cup coconut
½ cup chopped nuts
Heat oven to 350˚F. Grease and flour 9x13-inch pan. In medium bowl, combine flour, baking soda, salt and cinnamon; mix well. In large bowl, combine sugar, oil 2 teaspoons vanilla and eggs; beat well. Add flour mixture; mix well. Stir in carrots, pineapple, raisins and ½ cup nuts. Pour and spread batter into greased and floured pan. Bake at 350˚F for 50-60 minutes or until cake springs back when touched lightly in center. Cool 1 hour or until completely cooled.
In large bowl, combine cream cheese, powdered sugar, margarine and 2 teaspoons vanilla; beat until smooth. Stir in coconut and ½ cup nuts. Spread over cooled cake.

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