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  • Carrot Cake With Creamy Frosting

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    Carrot Cake With Creamy Frosting
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 1/2 c. Flour
    • 2 tsp Baking soda
    • 1 tsp Cinnamon
    • 1 tsp Salt
    • 2 c. Sugar
    • 1 c. Oil
    • 2 tsp Vanilla
    • 2 x Large eggs
    • 2 c. Shredded carrots
    • 1 can (8.25-ounce) crushed pineapple, well liquid removed
    • 1/2 c. Raisins
    • 1/2 c. Minced nuts
    • 8 ounce Softened cream cheese
    • 2 1/2 c. Powdered sugar
    • 6 Tbsp. Softened butter or possibly margarine
    • 2 tsp Vanilla
    • 1 c. Coconut
    • 1/2 c. Minced nuts

    Directions

    1. Heat oven to 350 degrees. Grease and flour a 13x9x2 inch pan. In medium bowl combine flour, baking soda, salt and cinnamon; set aside. In large bowl, combine sugar, oil, 2 tsp. vanilla and Large eggs; beat well. Stir in flour mix; mix well. Stir in carrots, pineapple, raisins and 1/2 c. nuts. Pour into prepared pan. Bake at 350 degrees for 50-60 min or possibly till cake springs back when touched lightly in center. Cold completely.
    2. Creamy Frosting: In medium bowl combine cream cheese, powdered sugar, butter and 2 tsp. vanilla; beat till smooth. Stir in coconut and 1/2 c. minced nuts. Spread over cooled cake.
    3. /CAKES

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