Tropical Carrot Cake Cake • 2 1/3 cups sifted all purpose flour (sifted, then measured) • 1 cup sweetened flaked coconut • 1 cup pecans and or walnuts • 1 cup raisins • 1 teaspoon ginger • 1 teaspoon nutmeg • 3 teaspoons ground cinnamon • 2 1/2 teaspoons baking powder • 1 teaspoon salt • 1/2 teaspoon baking soda • 2 cups sugar • 1 cup vegetable oil • 4 large eggs • 2 teaspoons vanilla extract • 2 cups finely grated peeled carrots • 2 8-ounce cans crushed pineapple in its own juice, well drained Frosting • 1 8 oz. package Philadelphia-brand cream cheese, room temperature • 1 1/2 stick unsalted butter, room temperature • 2 cups powdered sugar • approximately 1/2 cup of evaporated milk, just enough to make the frosting desired consistency • 1 teaspoon vanilla extract and a pinch of salt. preparation For cake Preheat oven to 350°F. Beat eggs and then add oil and sugar. Beat this mixture together until smooth. Slowly add the dry ingredients including the spices, and then add all of the other ingredients to the batter. Bake in your choice of 2 round 9” pans, or a rectangular pan. These also make delicious cupcakes. For frosting: Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar and add evaporated milk and pinch of salt and vanilla. When your cake is done baking for approximately 45 minutes, allow it to cool. Frost when it is completely cool. This cake can be pretty naturally sweet so you may want to go easy on the frosting. It is especially moist and delicious if allowed to sit overnight in a cool place covered. Well I tried to share the document, but anyway here is the carrot cake recipe~
Posted on: Thu, 08 Aug 2013 03:15:07 +0000
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