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carrot cake with coconut cream cheese frosting

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Eggs

  2. 1 cup Oil

  3. 2 cups Flour

  4. 2 cups Sugar

  5. 2 teaspoons Baking soda

  6. 1 teaspoon Salt

  7. 2 teaspoons Cinnamon

  8. 1 teaspoon Nutmeg

  9. teaspoon Allspice

  10. teaspoon Ground cloves

  11. 1 pounds Grated carrots

  12. cup Chopped nuts

  13. 1 cup Raisins

  14. 4 tablespoons Butter or marg.

  15. 2 cups Coconut

  16. 8 ounces Cream cheese

  17. 2 tablespoons Milk

  18. 1 Box confectioners sugar

  19. teaspoon Vanilla

Instructions Jump to Ingredients ↑

  1. CAKE FROSTING Beat eggs until foamy, add oil slowly, add dry ingredients, beat until smooth. Add carrots, nuts, and raisins. Makes either (1) 9x13 or (3) 9" layers; grease and flour pans. Bake in 350 oven for 25-40 minutes (least time for layers).

  2. frosting: Melt 2 tbls. butter in skillet, add coconut stirring constantly over low heat until browned. Cool. Cream remaining butter, cream cheese, milk, and vanilla. Beat in sugar and 1½ cups coconut. Frost cooled cake, sprinkle with remaining coconut. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Susan on Aug 17, 1997

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