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Prize Carrot Cake

chef.brandon's picture
Ingredients
  White sugar 2 Cup (32 tbs)
  Vegetable oil 1 1⁄2 Cup (24 tbs)
  Eggs 3
  All purpose flour 1⁄2 Cup (8 tbs)
  Cinnamon 2 Teaspoon
  Baking soda 2 Teaspoon
  Carrots 2 Cup (32 tbs), shredded
  Coconut 2 Cup (32 tbs), flaked
  Canned pineapple 8 Ounce, crushed, drained (1 Can)
  Walnuts/Pecans 1 Cup (16 tbs), chopped
  Cream cheese 6 Ounce (Room Temperature)
  Soft butter 1⁄4 Cup (4 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Vanilla 2 Teaspoon
  Salt 1 Pinch
  Icing sugar 3 Cup (48 tbs)
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Lightly grease a 9 X 13" baking pan or a tube pan.

MAKING
3) In a large bowl, mix together sugar, oil, eggs and vanilla. Stir them together using a wooden spoon.
4) Add in flour, cinnamon, baking soda and salt. Mix all well before folding in the carrots, flaked coconut, chopped nuts and crushed pineapple.
5) Pour the batter into the baking dish and bake for about 50 minutes.
6) Let the cake down to room temperature.
7) Using an electric blender, whip the mixture of cheese, butter, milk and a pinch of salt. Add in the icing sugar, enough to get a spreadable consistency.

SERVING
8) Decorate the Prize Carrot Cake with the prepared frosting and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Carrot
Cook Time: 
50 Minutes

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