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CARROT CAKE AND CREAM CHEESE FROSTING

Source of Recipe


www.saltandpepper.com and Gube at the RT



List of Ingredients



• 1 1/2 cup vegetable oil (1 cup oil)
  
• 4 eggs
  
• 2 teaspoons vanilla
  
• 1 1/2 cups sugar
  
• 2 cups flour (white or whole wheat)
  
• 1/2 teaspoon baking powder
  
• 2 teaspoons baking soda
  
• 1 teaspoon salt
  
• 1 tablespoon cinnamon
  
• 1/2 teaspoon nutmeg
  
• 2 1/2 cups shredded carrots
  
• 1 cup shredded or flaked coconut
  
• 1 8 oz can crushed pineapple (undrained)
  
• 1 cup raisins
  
• 1/2 cup chopped nuts
  






Instructions



1. Beat for at least two minutes the oil, eggs, vanilla, and sugar.
   
   
2. Blend together the flour, baking powder, baking soda, salt , and spices.
   
   
3. Add the liquid ingredients to dry mixture and stir until just blended. Fold in the shredded carrots, coconut, pineapple, nuts and raisins.
   
   
4. Pour batter into a lightly greased and floured 9 X 13 inch pan and bake in a 350 degree oven for 45 to 50 minutes. I also sometimes do this in two 8 x 8 or 9 x 9 pans and freeze one. Cool completely before frosting.
   
   
5. Frosting recipe below.
   
   
6. .
   
   






Final Comments


CREAM CHEESE FROSTING

1/2 cup softened butter or margarine
1 8 oz package of softened cream cheese
*2 teaspoons vanilla *
1 package (one pound) sifted powdered sugar (about 4 cups)

Beat shortening with cream cheese and vanilla. Gradually beat in sugar. If mixture becomes too thick add a little milk. Spread on cooled cake.

* instead of 2 teaspoons vanilla use 1 teaspoon vanilla and 1 teaspoon fresh orange juice and 1 teaspoon of grated orange rind. (Suggested by Gube at the RT)