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Koko's Carrot Cake

Source of Recipe

rec.food.cooking - Koko


Recipe Introduction

Silver Palate recipe Carrot Cake By Koko

desserts

3 cups unbleached all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 cups corn oil
4 large eggs; lightly beaten
1 tablespoon vanilla extract
1 1/2 cups walnuts; chopped
1 1/2 cups coconut; shredded
1 1/3 cups pureed cooked carrots
3/4 cup pineapple; drained, crushed
frosting ingredients:
1 1/2 pounds powdered sugar
12 ounces cream cheese; room temperature
1 tablespoon vanilla extract
2 ounces Butter; room temperature

NOTE: Make cake at least 1 day ahead.

1. Preheat oven to 350°F. Grease two 9-inch springform pans.

2. Sift flour, sugar, salt, baking soda and cinnamon into a bowl. Add
oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots
and pineapple.

3. Divide batter between prepared pans and smooth tops with a rubber
spatula. Set on the middle rack of the oven and bake until edges have
pulled away from sides and a cake tester inserted in center comes out
clean, about 50 minutes.

4. Cool 15 minutes, then remove sides of pans and place layers still
on pan bottoms on cake racks to cool completely, 3 hours.
5. Gently remove layers from pan bottoms and use Cream Cheese Frosting
to fill cake and frost the sides. Dust top of cake with onfectioners
sugar.

Filling and Icings:

In a suitable bowl of large mixer, place powdered sugar, cream cheese,
vanilla, and margarine. Beat at second speed until thoroughly blended.
Hold refrigerated and use as needed.

Contributor: Koko @ RFC (Silver Palate)

Yield: 1 cake

She went on to request my strawberry cobbler for her birthday next
month :-D

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."