suemunzlinger's Recipe

Carrot Cake

Category: Desserts

Preheat oven 350 or 325 for glass pan
Grease and flour a 9x13 baking pan


Ingredients

2 cups sugar
3 eggs
1 cup oil
2 cups grated carrots
1 cup walnuts, chopped
3/4 cup coconut
2 teaspoons vanilla
1 small can of crushed pineapple ( do not drain)
2 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt

Frosting below

Whisk together, in a bowl, the flour, cinnamon, baking soda and salt and set aside

Cream, with mixer,the sugar, oil, and eggs until light.
Add the grated carrots, coconut, walnuts, and vanilla. Mix well

Add the dry ingredients a little at time. Mix well.

Pour into 9x13 greased and floured baking pan. Bake 325-350 for 45-55 minutes.
If you are using glass pan bake at 325. Metal 350.

For frosting

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature

2 - 3 cups of powdered sugar

1 teaspoon of vanilla extract

1 With an electric mixer, mix the butter and cream cheese together, on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Do nnot overbeat cream cheese.

2 Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.


Frost the cooled cake and sprinkle with some chopped nuts.