Tuesday, June 11, 2013

Carrot Cake

Oh, how I LOVE this carrot cake.
It's so moist.
And the cream cheese frosting...
oh my!

Cold from the fridge, with a tall glass of milk,
sure makes for a perfect dessert after a big meal!

Carrot Cake

2 cups all-purpose flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
2 tsp ground cinnamon
3 eggs
1 1/2 cup vegetable oil
2 cups finely grated carrots
1 tsp vanilla extract
1 cup well-drained crushed pineapple
1 cup shredded coconut
1 cups chopped nuts, divided

Cream Cheese Frosting

1 8 oz pkg cream cheese, softened
3 1/2 cups powdered sugar
6 TBSP butter or margarine, softened
1 tsp vanilla extract

In a mixing bowl, combine dry ingredients.
Add eggs, oil, carrots and vanilla;
beat until combined.
Stir in pineapple, coconut and 1/2 cup nuts.
Pour into a greased 13x9 baking dish. 
Bake at 350* for 50 - 60 minutes or until cake test done.

Combine frosting ingredients in a small bowl; mix until well blended.
Frost cooled cake.
Sprinkle with remaining nuts. 
Store in refrigerator.

Makes 12 - 16 servings

Ooooh, doesn't that look pretty?

It's not a messy cake, but it is very moist.

I don't know about you, but my food never looks as good
as it does in a cookbook or magazine anyway.
It's the taste that matters right?


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