Tuesday, October 14, 2008

Carrot Cake with Coconut Frosting

This is another anniversary dessert for Dave. The cake is filled with grated carrots, walnuts, and raisins, and the frosting is cream cheese with coconut. It is a nice moist carrot cake.

3 cups grated carrots
4 eggs
1 1/4 cup vegetable oil
2 cups sifted all-pupose flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup golden raisins
1 cup walnut pieces

Beat together the eggs, oil and sugar until well blended.
Sift together dry ingredients. Add dry ingredients to egg mixture. Mix well. Add carrots, raisins, and walnuts. Mix until just blended.
Pour batter into a well greased 9x13 inch pan.
Bake at 350F for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool cake and then when cooled keep in the fridge.

For the frosting: I mixed 1/2 stick softened butter, 4 ounces of soft crean cheese, and a big handful of grated coconut.

This recipe is based on one from allrecipes.com.

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