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Recipe of the Month
Desserts -
Carrot Cake
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| INGREDIENTS |
- 2 tablespoons butter
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11/2 cup sugar
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1 cup canola oil
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1 cup brown sugar
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4 eggs, beaten
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3 cups unbleached all-purpose flour
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11/2 cups shredded carrots
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11/2 cups shredded coconut
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1 cup chopped nuts
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3 tablespoons ground cinnamon
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1 tablespoon almond extract
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 (15 ounce) can pineapple rings, (drain and save juice), chopped in 1/2-inch pieces
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Frosting:
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1 (8 ounce) package softened cream cheese
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3 cups confection sugar
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4 tablespoons softened butter
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1/4 cup reserve pineapple juice
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Optional nuts and coconut for topping
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| INSTRUCTIONS |
Mix batter in order. Grease two 9-inch cake pans. Pour in batter and bake at 350ยบ for 40 minutes. Cool completely (1 hour or more).
Mix frosting and spread over cake.
Note: I toast nuts and coconut in butter and sprinkle on top. |
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