Carrot Cake

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Carrot Cake

Ingredients

  • ¾ cup granulated sugar
  • 1 cup brown sugar
  • ¾ cup corn oil
  • 1 tbs. vanilla
  • 4 eggs
  • 2 cups self-rising flour
  • 1 tsp. ground cinnamon
  • 3 ½ cups shredded carrots
  • ¼ cup raisins – chopped
  • ¼ cup chocolate chips – chopped
  • ¼ cup milk
  • Frosting:
  • 8 oz. cream cheese
  • 4 tbs. unsalted butter
  • 1 cup confectioners’ sugar
  • 1 tsp. vanilla
  • ½ cup shredded coconut – toasted
  • Peeps Marshmallow Candy for decorating

Instructions

  1. Preheat Oven 350 degrees:
  2. Using the shredding blade of a food processor shred the carrots and set aside.
  3. Using a food processor combine the sugars, oil, milk, vanilla and the eggs. Stir in the carrots, raisings, chocolate chips and the flour.
  4. Prepare two 8 inch baking pans with butter and flour and pour the batter evenly into the pans.
  5. Bake 20 – 25 minutes or until the toothpick test comes out clean.
  6. Let the cakes cool before gently removing from the pan.
  7. For the Frosting:
  8. In a small frying pan gently brown the coconut.
  9. In a medium bowl, using and electric hand mixer, blend the cream cheese, butter, confectioners’ sugar, vanilla and salt until creamy.
  10. Place one cake on a cake plate or stand and frost the middle, top with the remaining cake and frost the entire cake.
  11. Place the toasted coconut around the sides of the cake.
http://stlcooks.com/2014/04/carrot-cake/

Recipe and Photo: Foodista / CC BY



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