Wednesday, August 1, 2012

Carrot Cake w/ Cream Coconut Frosting

Carrot Cake w/ Creamy Coconut Frosting
Pillsbury Complete Book of Baking - I have had this cookbook since college & LOVE IT! My bff Angela & I would make this at my aunt's house all the time. We ate very well! 

2.5 c flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 c sugar
1 c oil
2 tsp vanilla
2 eggs
2 c shredded carrots
8 oz can crushed pineapple, well drained
1/2 c raisins (nope)
1/2 c chopped nuts
8 oz cream cheese, soft
2.5 c powdered sugar
6 TB butter, softened
2 tsp vanilla
1 c coconut
1/2c chopped nuts

Heat oven to 350 degrees. Grease & flour 9x13 pan. In med bowl, combine flour, baking soda, salt & cinnamon, set aside. In lg bowl, combine sugar, oil, vanilla, eggs - beat well. Sitr in flour mixture; mix well. Add carrots, pineapple, raisins, & nuts. Pour batter into pan. Bake at 350 degrees for 50-60 min. Cool completely
In lg bowl, combine cream cheese, powdered sugar, butter, & vanilla. Beat till smooth. Stir in coconut & nuts. Spread over cooled cake.

Calories: 560; protein 6g, carbs 66g fat 30 g;

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