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June 03, 2006
Carrot Cake With Coconut Cream Cheese Icing
CARROT CAKE WITH COCONUT CREAM CHEESE
ICING
The Cake:
2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1-1/3 cups vegetable oil
4 eggs, slighly beaten
1 cup chopped and toasted walnuts or pecans
1 - 20 ounce can crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract
Preheat the oven to 350°F.
Grease and flour two bread loaf pans. Combine dry ingredients in a large
mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other
ingredients and stir. Put into baking pans.
Bake for 1 hour or until done. Completely cool cakes before frosting.
The Frosting:
1/2 cup butter, softened
1 - 8 ounce cream cheese, softened
1 - 16 ounce box powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped and toasted walnuts or pecans
1 cup flaked coconut
Combine butter and cream cheese; cream until light and fluffy. Add sugar and
vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store
cakes in the refrigerator.
Note: This cake freezes beautifully. Place on foil covered baking sheet.
Freeze
until hard. Remove from freezer and wrap in plastic wrap and then in foil.
Return to freezer. Unwrap totally and then defrost cake.
Contributed to our recipe list by Emma.
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Posted by Willie Crawford at June 3, 2006 12:54 PM
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