Carrot: Carrot Passion Layer Cake
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
2 cups self-rising flour
2 cups sugar
1 teaspoon ground cinnamon
1 1/2 cups vegetable oil
4 eggs
3 cups grated carrots
1 can crushed pineapple (8 ounce)
1/2 cup chopped walnuts
Cream Cheese Frosting (below)
1 cup flaked coconut Recipe
Preheat oven to 350°F. Spray 3 9-inch cake pans with non-stick vegetable spray.
In a medium bowl, combine flour, sugar, and cinnamon.
In a large mixing bowl, combine oil, eggs, and carrots; beat for 5 minutes. Add flour mixture; beat until blended. Fold in pineapple and walnuts. Pour into prepared cake pans.
Bake 30 to 35 minutes or until a tester inserted in the center comes out clean. Cool in cake pans for 10 minutes. Remove from cake pans; cool completely on a wire rack. Fill and frost with Cream Cheese Frosting. Sprinkle top with coconut; pat coconut on sides of cake.
CREAM CHEESE FROSTING
3/4 cup butter or margarine, softened
12 ounces cream cheese, softened
6 cups confectioners' sugar
1 tablespoon vanilla extract
1-1/2 cups lemon juice
In a large bowl, beat butter and cream cheese until well blended and smooth. Add confectioners' sugar, vanilla, and lemon juice; beat until smooth.
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