Monday, January 4, 2016

Carrot Cake

Ingredients for 16 servings

For the cake:
1/3 cup chopped pecans
½ cup sweetened flaked coconut
1 teaspoon salt
1 1/3 cups granulated sugar
1 ½ cups all-purpose flour (about 6 ¾ ounces)
1 ½ cups canned crushed pineapple, drained
2 cups grated carrot
2 large eggs
2 teaspoons baking soda
2 teaspoons ground cinnamon
3 tablespoons canola oil

For the frosting:
1 (8-ounce) block 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
2 teaspoons vanilla extract
3 cups powdered sugar
additional grated carrot (optional)


Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired. 

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