Josie's carrot "crack" cake

Catégorie de la recette
Étiquettes

A highly addictive carrot cake, not too sweet and very moist.

Image
Carrot cake image
Temps de préparation
15 minutes
Temps de cuisson
25 minutes
Nombre de services
10
Difficulté
Facile
Ingrédients
2 cups sifted flour
1/2 cups raisins
1 tsp salt
2 1/2 tsp cinnamon
4 eggs beaten
1 1/2 cups veg. oil
2 cups white sugar
2 3/4 cups shredded carrots
1 8 oz. can crushed pineapple
1/2 cup shaved almonds
1 cup shredded unsweetened coconut
1 1/2 tsp baking soda
1 cup butter, softened
8 ounces cream cheese, softened
2 cups confectioners' sugar
1 tablespoon vanilla extract
Étapes de la recette

Shred carrots in food processor.

Mix flour, baking soda, salt, Cinnamon well.

Second bowl - Mix oil, sugar and eggs very well  until sugar is well combined  Beat well the flour mixture into the oil and sugar mix.

Note: the original recipe called for 2 cups white sugar, but we have been doing 1/2 cup white sugar and 1 cup brown/amber sugar instead.

Stir shredded  carrots, crushed pineapple, and raisins and nuts and flaked coconut into first bowl.  Should be quite thick.  Oven at 325 degrees  - grease  and flour 9" by 13" pan. Pour into baking dish and bake for about 35 to 40 minutes. Check middle of cake to see if stick comes out clean.

Check at 25 and then at 35 min. depends on how hot your oven temp is.

To make frosting

In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy.