A good carrot cake recipe
This is a recipe for a good carrot cake that came from Peggy Fiedler some years ago. The
orange rind in the icing is a post-Peggy innovation. The cake works well as a two-layer
cake, but you'll need to make more icing than is called for in the recipe.
Cake
2 cups flour 500ml
2 cups sugar 500ml
2 teasp. baking soda 10ml
2 teasp. Cinnamon 10ml
1 teasp. Salt 5ml
3 cups grated carrots 750ml
4 eggs 4
1 teasp. vanilla extract 5ml
1 1/2 cup vegetable oil 375 ml
1. Sift dry ingredients into a mixing bowl.
2. Mix in grated carrots, vanilla, eggs.
3. Beat, and add oil slowly.
4. Pour into a buttered 8"x12" pan, or two 8" diameter round pans.
5. Bake at 325 degrees for 35-45 minutes or until the center is done.
6. Let cool.
Frosting
8 oz. cream cheese 225g
1 stick butter 125
1 tablespoon vanilla extract 15 ml
1 lb. powdered sugar 450 g
rind of an orange
walnuts
1. Beat cream cheese, adding butter, orange rind, and vanilla.
2. Add powdered sugar in thirds, beating.
3. Frost cake, top with nuts.
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Carrot Cake with Pineapple
From Diana Rattray,
Your Guide to Southern U.S.
Cuisine.
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Carrot Cake Recipe is made with coconut, pineapple, shredded carrots, and walnuts.
INGREDIENTS:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 eggs
• 1 1/2 cups vegetable oil
• 2 cups finely grated carrots (about 3 to 4 medium carrots)
• 2 teaspoons vanilla extract
• 1 can (8 ounces) well drained crushed pineapple
• 1 cup shredded coconut
• 1 cup chopped walnuts or pecans, divided
PREPARATION:
In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well
blended. Stir in pineapple, coconut, and 1/2 cup of the walnuts. Pour into a greased and floured 13x9x2-inch baking pan.
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Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in
pan on a rack to cool. Frost the cooled cake with cream cheese frosting and sprinkle with remaining chopped nuts,
pressing into the frosting very lightly.