Blue Ribbon Carrot Cake With Cream Cheese Icing Recipe
Servings: 1
Ingredients
- 2 c. flour
- 2 tsp baking pwdr
- 2 tsp grnd cinnamon
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 2 c. sugar
- 1 1/2 c. oil
- 4 x Large eggs
- 2 c. finely grated carrots
- 1 x (8 1/2 ounce.) can crushed pineapple, liquid removed
- 1/2 c. minced nuts
- 1 x (3 1/2 ounce.) can flaked coconut (opt.)
- 1/2 c. butter, softened
- 1 x (8 ounce.) pkg. cream cheese, softened
- 1 tsp vanilla
- 1 x (16 ounce.) box confectioners' sugar, sifted
Directions
- Sift together flour, baking pwdr, cinnamon, baking soda and salt into large mixing bowl. Add in carrots, pineapple, nuts and coconut.
- Blend thoroughly till moist. Grease 3 (9") round cake pans; line with waxed paper. Divide batter equally among pans. Bake at 350 degrees for 30 to 40 min. Cold 10 to 15 min in pans. Turn onto wire racks; cold completely. Fill and frost layers with Cream Cheese Icing. Cake will keep covered in refrigerator for two weeks.
- Cream Cheese Icing:Combine butter, cream cheese and vanilla in small bowl. Cream well.
- Add in sugar gradually, beating till smooth. If mix is too thick, add in small amount of lowfat milk to thin.
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