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Monday, September 30, 2013

Carrot Spice Cake


The Cake

1 1/4 Cups Vegetable Oil
2 Cups Sugar
4 Eggs
3 Carrots Grated Raw
1 cup Nuts *Optional
1 Can Crushed Pineapple 8oz
1 cup Coconut Grated (Sweetened or unsweetened are fine)
1/2 cup Raisins
2 Tsps. Vanilla Extract
2 Cups All-Purpose Flour Sifted
1 tsp. Salt
2 Tsps. Baking Soda
2 Tsps. Cinnamon

The Frosting

8 Oz. Cream Cheese
1/2 cup Butter (that’s one stick)
2 Tsps. Vanilla Extract
1 cup Nuts Chopped (Again Optional)


For the Cake:
Preheat oven to 350 degrees. Combine oil, sugar and eggs. Beat well. Stir in grated carrots, nuts, pineapple and vanilla. Add flour, salt, soda and cinnamon; beat well. Pour into two greased and floured 9 inch cake pans. Bake 35-45 minutes. Let cool before frosting.

For the Frosting:
Mix cream cheese and butter. Add sugar and vanilla. Beat until smooth. Stir in nuts.

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