Blue Ribbon Carrot Cake With Cream Cheese Icing
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Serves/Makes: 12
Ready in: 1-2 hrs
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon salt
- 2 cups sugar
- 1 1/2 cup oil
- 4 eggs
- 2 cups finely grated carrots
- 1 can (8.5 ounce size) crushed pineapple, drained
- 1/2 cup chopped nuts
- 1 can (3.5 ounce size) flaked coconut (optional)
***Cream Cheese Icing***
- 1/2 cup butter, softened
- 1 package (8 ounce size) cream cheese, softened
- 1 teaspoon vanilla extract
- 1 box (16 ounce size) confectioners\' sugar, sifted
Sift together flour, baking powder, cinnamon, baking soda and salt into large mixing bowl. In another bowl, combine sugar, oil, and eggs until completely mixed. Combine egg mixture along with the carrots, pineapple, nuts and coconut with the dry ingredients. Blend thoroughly until moist. Grease 3 (9\") round cake pans; line with waxed paper. Divide batter equally among pans. Bake at 350 degrees F for 30 to 40 minutes. Cool 10 to 15 minutes in pans. Turn onto wire racks; cool 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 sugar gradually, beating until smooth. If mixture is too thick, add small amount of milk to thin.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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