|
| |
14-Carrot Cake
(Page 192 Farm Journal's Best-Ever Recipes)
2 1/2 cups sifted flour + 1/3 cup flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1 1/2 cups sugar
1 1/3 cup Crisco Oil
4 eggs
2 cups finely shredded carrots
1 cup flaked coconut
1 20 oz. can Dole Crushed Pineapple
1/2 cup chopped walnuts
Pan: 3 9" Round cake pans - greased and floured
Oven: 350
Time: 40 minutes or until cakes test done.
1. Sift together flour, baking powder, baking soda, salt and cinnamon.
2. Add sugar, oil and eggs.
3. Beat at medium speed 1 minute.
4. Stir in carrots, pineapple, walnuts and coconut.
5. Bake.
6. Cool in pans on racks for 10 minutes.
7. Remove from pans and cool on racks.
Cream-Cheese Frosting
1/2 cup butter
1 8 oz. package cream cheese, softened
1 teaspoon vanilla
1 lb. powdered sugar.
1. Cream butter, cream cheese, and vanilla.
2. Add sugar.
3. Beat until smooth and creamy. (if to thick to spread, add milk and
beat)
|