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 Pub date
2008-01-11

Carrot Cake with Coconut Cream Cheese Icing Recipes

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Carrot Cake with Coconut Cream Cheese Icing Recipes


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

Directions

1.Preheat the oven to 350 F.

2.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

Directions
1. 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.


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