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| CARROT CAKE WITH CREAM CHEESE FROSTING | |
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3 c. flour 3 tsp. baking soda 2 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. nutmeg 2 c. shredded carrots 1 1/3 c. flaked coconut 2/3 c. oil 1 1/2 c. molasses 3 eggs 8 1/4 oz. can crushed pineapple in heavy syrup, undrained 3/4 c. raisins 1/2 c. chopped walnuts Heat oven to 350 degrees. Grease and lightly flour two 9 inch round cake pans or one 13x9 inch pan. In large bowl combine all ingredients except raisins and nuts. Mix at low speed until well blended. Stir in raisins and nuts. Pour into prepared pans. Bake for 35-45 minutes or until cake feels firm when touched lightly. Cool 10 minutes. Remove from pans. Cool completely before frosting. CREAM CHEESE FROSTING: 4 c. powdered sugar 8 oz. cream cheese, softened 2 tbsp. butter, softened 1 tsp. vanilla In a large bowl combine all ingredients, beat until smooth and fluffy. Frost cooled cake. Keep cake refrigerated. | |
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recipe reviews #145077
Pamela McDonald (Arizona) says:
I made this recipe exactly how it is called for and after my husband and I could NOT eat it I thought my parents would enjoy it and forget my Mom and Dad gave it two thumbs down. They ended up throwing it out. You cannot say I do not know how to bake when I am a gourmet chef for over 30 years. The fix cut the molasses drastically and use bakers sugar and just don't bother with this receipe period. Chef Rula
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