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Sunday, March 8, 2009

Carrot Cake with Cream Cheese Frosting

I took this recipe from Sara Brown and attempted it...didn't turn out too bad but I did make a couple of mistakes as noted....


2 c flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon

1/2 c coconut, ground
1/2 c walnuts, ground
1/2 c raisins, ground
3 cups carrots, peeled and grated
2 c sugar
1 c oil
4 eggs


1. Measure dry ingredients into a bowl and mix.
2. Grind coconut, walnuts, and raisins in food processor till very fine. (I just used my food chopper...not as fine, but still does a decent job) Set aside. Peel and grate carrots (I accidentally just chopped them in the food chopper....still turns out well). Set aside.
3. In a separate bowl combine sugar and oil and mix well. Add eggs and beat till creamy. Add dry ingredients and beat until well blended. Add nut mixture and carrots and beat until blended.
4. Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. When cake is completely cool, frost with cream cheese frosting. For cupcakes it only took about 15 minutes.

*Cream Cheese Frosting (From Betty Crocker Cookbook)

1 - 8oz pkg cream cheese, softened

1/4 C butter

2-3 tsp milk

1tsp vanilla

4 C powdered sugar

Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer until smooth. Gradually beat in powdered sugar, 1 C at a time until smooth and spreadable. If making cupcakes, probably only need 1/2 of frosting.

Remember to put frosting in fridge as well as anything that was frosted because of cream cheese.

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