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Take Along Carrot Cake Recipe

Written on Wednesday, July 19, 2017 | 12:11:00 PM



Serves : 12 servings 
Preparation time : 30 minutes
Start to Finish: 2 Hours 15 Minutes

Ingredients : 
CAKE
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla
- 3 cups shredded carrots (4 medium)
- 1 can (8 oz) crushed pineapple in juice, drained (½ cup)
- 1 cup chopped nuts
- ½ cup coconut

FROSTING
- 1 package (8 oz) cream cheese, softened
- ¼ cup butter, softened
- 2 to 3 teaspoons milk
- 1 teaspoon vanilla
- 4 cups powdered sugar

Preparation Method :
1) Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.

2) In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, salt and 1 teaspoon vanilla; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Spread batter in pan.

3) Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.

4) In large bowl, beat cream cheese, butter, milk and 1 teaspoon vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until frosting is smooth and spreadable. Frost cake. Store covered in refrigerator.

***Tip :
- Apple Cake Substitute 3 cups chopped peeled tart apples (3 medium) for the carrots.
- Zucchini Cake Substitute 3 cups shredded zucchini (2 to 3 medium) for the carrots.

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