This recipe is liked by 0 person(s). |
JENNI'S CARROT CAKE
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
JENNI'S CARROT CAKE | |
1 1/2 CUP | OIL |
2 CUPS | GRATED RAW CARROTS |
2 CUPS | SUGAR |
1 CUP | SHREDDED COCONUT |
4 | EGGS |
1/2 CUP | CHOPPED NUTS |
2 CUPS | FLOUR |
1/2 CUP | RAISINS |
2 TSP | BAKING POWDER |
1, (8 OZ.) CAN CRUSHED PINEAPPLE well drained | |
1 1/2 TSP | BAKING SODA |
2 TSP | CINNAMON |
ICING: | |
6 OZ. | CREAM CHEESE |
1/2 CUP | BUTTER |
3 CUPS | PWD. SUGAR |
2 TSP | VANILLA |
1/2 TSP | CINNAMON |
MIX OIL, SUGAR AND EGGS. BEAT WELL. SIFT DRY INGREDIENTS, THEN ADD TO MIX. ADD CARROTS, COCONUT, NUT & PINEAPPLE. POUR INTO GREASED AND FLOURED BUNDT PAN. BAKE AT 350 FOR 40-45 MIN. FROST WITH CREAM CHEESE ICING AFTER COMPLETELY COOLED.
ICING - SOFTEN CREAM CHEESE & BUTTER. BEAT TOGETHER TILL FLUFFY. GRADUALLY ADD SUGAR, BEATING UNTIL SMOOTH. STIR IN VANILLA AND CINNAMON.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.