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| Fourteen Carat Cake |
"This carrot cake is worth its weight in gold! It always gets compliments!"
Ingredients :
- Cake:
- 2 cups all-motive flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 half teaspoons salt
- 2 teaspoons ground cinnamon
- 2 cups white sugar
- 1 1/2 cups vegetable oil
- 4 eggs
- 2 cups finely grated carrots
- 1 (8 ounce) can crushed pineapple, tired
- 1/2 cup chopped walnuts
- 1 cup flaked coconut
- Cream Cheese Frosting:
- 4 tablespoons butter, room temperature
- 2 (8 ounce) applications cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1 (sixteen ounce) package deal confectioners' sugar, sifted
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 2H40M |
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- Preheat oven to 350 ranges F (one hundred seventy five tiers C). Grease and flour 3 nine-inch pans.
- In a huge bowl, stir together the flour, baking powder, baking soda , salt and cinnamon. Add the sugar, oil and eggs; blend nicely for 1 minute. Stir in the carrots, pineapple, walnuts, and coconut. Divide the batter frivolously among the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the middle of every cake layer comes out easy, 35 to forty mins (one layer can be done earlier than the other). Cool in pans for 10 minutes earlier than inverting onto a twine rack to cool completely.
- To make the frosting, beat butter and cream cheese till clean. Mix in confectioners' sugar at low pace till combined; beat until fluffy. Stir in vanilla.
Notes :
- For a further contact, on occasion I upload a little lemon juice to the frosting, about 1 teaspoon or to taste. I had been informed that this tastes like cheesecake on top of the carrot cake--the great of both worlds!
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