Thursday, November 12, 2009

Carrot Cake Recipe

As is the Presidential Carrot Cake Recipe:

White House Carrot Cake

3 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
2 teaspoons vanilla
1/2 teaspoon salt
2 cups grated carrots
1 1/2 cup Crisco oil
1 1/2 cup chopped pecans
1 (8-ounce) can crushed pineapple
3 eggs (slightly beaten)
2 teaspoons freshly grated orange rind
1/2 cup coconut

Mix all dry ingredients together. Add oil, pineapple, eggs, nuts, carrots, orange rind and coconut, and beat together. Add vanilla and mix thoroughly until all ingredients are combined. Pour batter in well greased, floured Bundt pan (12-cup size) or tube pan. Bake 1 hour at 325 degrees or until inserted knife emerges clean.

Cream Cheese Frosting
1 (8-ounce) package cream cheese
1 stick butter
1 (1-pound) box confectioners sugar

Soften cream cheese and butter to room temperature. Cream together with confectioners sugar. Place cool cake on cake plate and frost top and sides. Place in refrigerator until ready to serve. (If frosting becomes too think while mixing, add very small amount of water and mix well.) The cake and frosting freeze very well.

1 comment:

  1. Thanks it! Just looking at the ingredients makes my mouth water.....