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Carrot: Carrot Cake with a Twist

Source of Recipe

Daily Recipe


List of Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs
1 1/2 cups vegetable oil
2 cups finely grated carrots (about 3 to 4 medium carrots)
2 teaspoons vanilla extract
1 can (8 or 12 ounces) well drained pineapple
1 cup shredded coconut
1/2 cup chopped walnuts, divided



Recipe

In a mixing bowl, combine dry ingredients; stir to blend.
Add eggs, oil, shredded carrots, and vanilla; beat until
well blended. Stir in pineapple, coconut, and the walnuts.

Pour into a greased and floured 13x9x2-inch baking pan.

Bake at 350 degrees for 50 to 60 minutes, or until a wooden
pick or cake tester inserted in center comes out clean.

Place cake in pan on a rack to cool. (Once cooled you can
frost if desired using below recipe)

CREAM CHEESE FROSTING ***

1 package (3 ounces) cream cheese
1 tablespoon warm water
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar

Beat cream cheese with water and vanilla; gradually add sugar, beating until smooth and spreading consistency. Makes 1 1/2 cups, enough to frost top and sides of a 9-inch square cake or top of a 13 x 9-inch cake. Double recipe for a layer cake.

Make sure your cake is cooled before frosting. Another nice
touch is to sprinkle with 1/2 cup chopped walnuts, pressing
about very lightly into the frosting.