Monday, July 20, 2009

Takes 1 hour | Makes 12 servings

Ingredients
  • 2 cups sifted flour
  • 2 teaspoons baking powder
  • 11/2 teaspoons baking soda
  • 1 teaspoon salt
  • 21/2 teaspoons cinnamon
  • 2 cups white sugar
  • 11/2 cups canola oil
  • 4 large eggs
  • 23/4 cups coarsely grated carrots
  • 1 can (8 oz.) crushed pineapple, drained
  • 1 cup shredded sweet coconut
Cream Cheese Frosting:
  • 1/2 cup butter
  • 8 oz. cream cheese
  • 11/2 teaspoons vanilla extract
  • 250 grams confectioner's sugar
Procedure
  1. Sift together flour, baking powder, soda, salt, and cinnamon
  2. In a large bowl, mix sugar, oil, and egg. Add in flour mixture a little at a time, mixing well after each addition. Add carrots, pineapple, nuts, and coconut and blend thoroughly
  3. Turn into a 12-inch greased and floured cake pan. Bake at 350oF for 35 to 40 minutes. Let cool in pan for about 10 minutes before serving
  4. Make cream cheese frosting: Cut butter and cream cheese, and cream in a bowl using an electric mixer. Add vanilla extract. Sift in confectioner's sugar, blend well. If frosting is too thick, add one teaspoon of milk. Spread frosting on cake, dust with cinnamon, and let chill

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